🍓 Homemade Strawberry Sauce for Cakes & Cupcakes plus a quick trip down memory lane🍓

Strawberry sauce, a simple yet delicious addition to your spring baking.

When I was growing up, something special I remember my mom doing for us is getting stuff to make strawberry shortcakes at the store. I absolutely loved them and have such fond memories of it. This recipe is a simple homemade strawberry sauce recipe perfect for layering between cakes, filling cupcakes or even with a strawberry shortcake and tastes just like I remember 🤍

Makes about 2 to 2½ cups
Using 2 pounds of strawberries

Ingredients:

• 900g (2 lbs) fresh or frozen strawberries, hulled and chopped

• 150g (¾ cup) granulated sugar (adjust to taste)

• 2 tbsp lemon juice (fresh is best!)

• 1 tbsp cornstarch

• 2 tbsp water

• Optional: pinch of salt or splash of vanilla extract for added depth

Instructions:

1. Combine & Cook:
   In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices (about 10 minutes).

2. Mash or Blend (optional):
   If you want a smoother sauce, use a potato masher or an immersion blender to break down the berries to your desired consistency.

3. Thicken:
   In a small bowl, mix the cornstarch with water to make a slurry. Stir it into the simmering strawberry mixture. Continue cooking for another 2–3 minutes, stirring constantly, until the sauce thickens.

4. Cool & Store:
   Remove from heat. Stir in a splash of vanilla (if using). Let the sauce cool completely before using. It will thicken more as it cools.

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💡 Tips:

• Store in the fridge for up to 1 week or freeze for up to 3 months.

• For cupcake filling: pipe it into the center after coring the cupcake.

• For cake layers: spread a thin layer between cake and frosting for fruity contrast.