Coulis? Compote? Puree? How about strawberry deliciousness?It’s May. Since I was a small girl in California, May has always meant fresh strawberries. Strawberries aren’t quite at their peak yet here in Utah, but I am getting anxious.
Growing up, I was taught to make this strawberry stuff, which was simply a bowl of sliced strawberries, some sugar, and mash the dickens out of them. We’d spoon this mixture over store-bought angel food cake and whip cream from a spray-can. I make it sound so horrible but to this day, I still love it.I wanted to make a sauce similar to this childhood sauce, but I wanted to use a bit less sugar and wanted it a tad thinner. I didn’t want syrup per se, as I did want it thicker than that. I wanted a strawberry “sauce” to drizzle over French toast. This was exactly what I had in mind!
Growing up, I was taught to make this strawberry stuff, which was simply a bowl of sliced strawberries, some sugar, and mash the dickens out of them. We’d spoon this mixture over store-bought angel food cake and whip cream from a spray-can. I make it sound so horrible but to this day, I still love it.I wanted to make a sauce similar to this childhood sauce, but I wanted to use a bit less sugar and wanted it a tad thinner. I didn’t want syrup per se, as I did want it thicker than that. I wanted a strawberry “sauce” to drizzle over French toast. This was exactly what I had in mind!
Ingredients
- 1/4 cup water
- 1/4 cup sugar
- 1 pound sliced strawberries
Instructions
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In a medium-sized saucepan, add the water and sugar.
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Heat over medium-high heat and begin to make a simple syrup.
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Cook for 3-4 minutes and allow it to reduce slightly.
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Add the sliced strawberries to the simple syrup and cook them for 2-3 minutes.
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They do not take long to soften.
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Remove the pot from the burner.
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If using an immersion blender, blend the strawberries and syrup until there are no large chunks.
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The mixture will be thick.
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If using a standing blender, pour contents into the blender and using the puree setting, puree until thick but smooth.
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This topping can be used on French toast, on ice cream or anyway that strikes your fancy.
10 Comments
Darla
May 27, 2014 at 2:06 pmI can’t wait to make this! Yum
Michelle
May 27, 2014 at 9:30 pmIt’s super easy Darla! Enjoy.
Erren
May 27, 2014 at 3:04 pmLooks lovely! Pinning!
Michelle
May 27, 2014 at 9:31 pmThanks Erren!
Dave
May 27, 2014 at 5:44 pmI really need to try this!
Michelle
May 27, 2014 at 9:33 pmDave…think pizza sauce for dessert pizzas!!!!
Sandra
May 27, 2014 at 11:11 pmSuch a beautiful color! You really could use this for all sorts of dishes, but I like your idea of putting it on toast.
Michelle
May 27, 2014 at 11:35 pmThank you Sandra! It really is a vibrant Spring color. I have a couple of posts coming using this in different ways besides on the French toast.
Russ Howard
February 9, 2020 at 9:42 amPretty darn good on cheesecake with a sliced strawberry.
Michelle De La Cerda
February 9, 2020 at 12:05 pmYes it is…and now I want some cheesecake! Thanks for leaving a note.