Description
This fresh strawberry topping recipe combines succulent strawberries with sweet strawberry jam to create a luscious sauce perfect for enhancing desserts. With a touch of sugar and optional cornstarch and lemon juice, this vibrant topping is easy to make and ideal for serving over ice cream, cakes, pancakes, or yogurt. The stovetop method gently melds flavors while maintaining the freshness of the fruit.
Ingredients
Scale
Fresh Strawberries
- 1 & 1/4 pounds strawberries (about 4 cups), hulled and sliced or chopped
Sugar and Seasoning
- 1/4 cup sugar
- Pinch of salt
Jam Mixture
- 3/4 cup high quality strawberry jam
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Prepare Strawberries: Hull and slice or chop the strawberries to your desired size. Place them in a medium bowl and toss with 1/4 cup sugar and a pinch or two of salt. Mix well and set aside for 30 minutes to macerate, allowing the strawberries to release their juices and become tender.
- Make Jam Sauce: In a small saucepan, combine 3/4 cup cold strawberry jam and 1 tablespoon cornstarch if using. Whisk thoroughly to dissolve any lumps. Place the saucepan over medium heat and stir occasionally for about 3 minutes until the mixture is heated through and no longer foamy, resulting in a smooth sauce.
- Combine and Cool: Add the warm jam mixture and 1 tablespoon fresh lemon juice to the bowl of strawberries. Stir gently to blend the flavors together. Allow the mixture to cool at room temperature for about an hour, during which time it will thicken nicely. Serve at room temperature or chilled, topping your favorite desserts.
Notes
- The cornstarch is optional and helps to thicken the topping if you prefer a less runny consistency.
- Lemon juice adds brightness and balances the sweetness but can be omitted if desired.
- Use high-quality strawberry jam for the best flavor profile.
- This topping is perfect for ice cream, shortcakes, pancakes, waffles, or yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
