Summer Strawberry Topping

Strawberries are one of those foods that just breathe summer. Whether you prefer them fresh, or preserved, its important to retain that refreshing flavor. Strawberries may seem very plain and ordinary but underneath that juicy goodness is a healthy dose of antioxidants and folic acid. This versatile recipe can easily be used for other berries and fruit. We use it as a topping for our favorite ice cream; we also smother breakfast waffles, pancakes, crepes, and even top off a show-stopping cake! I have also used this recipe to fill fruit tarts, galettes, pies, sweet rolls, and cookies. The possibilities to add strawberry deliciousness to your favorite recipes are endless!

5.0 from 1 reviews

Summer Strawberry Topping

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

This versatile recipe for a strawberry topping, or filling is so easy yet so satisfying! Also you can use frozen and underripe or overripe berries and still get great results! Swap out a different berry or fruit for a fun twist.

Author: Welcome2OurTable.com

Recipe type: Dessert

Cuisine: American

Serves: 2 cups

Ingredients

• 16 oz (2 cups) Strawberries, fresh or frozen
• 1 Vanilla bean
• ⅓ Cup Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Lemon Juice
• pinch Salt

Instructions

1. Prepare the strawberries: wash, cut off the stems and cut into quarters or slice into ½" thick slices. Place into a heavy-bottomed saucepan.
2. Mix in the sugar, cornstarch, lemon juice. Let sit for 15 minutes to release the juices.
3. Add a split vanilla bean, and cook on medium-high heat, stirring for 1-2 minutes.
4. Keep stirring until the juice thickens to the consistency of hair gel.
5. Immediately take off the heat and transfer to a heat proof bowl to cool. Store covered in mason jars in the fridge up to a week.

3.5.3251

Photo Step-By-Step

Prepare the strawberries: wash, cut off the stems and cut into quarters or slice into 1/2″ thick slices. Place into a heavy-bottomed saucepan.
Mix in the sugar, cornstarch, lemon juice. Let sit for 15 minutes to release the juices.

Add a split vanilla bean, and cook on medium-high heat, stirring for 1-2 minutes.
Keep stirring until the juice thickens to the consistency of hair gel.

Immediately take off the heat and transfer to a heat proof bowl to cool. Store covered in mason jars in the fridge up to a week.

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