Fresh Strawberry Topping

Sharlene~W's Note:

Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Fresh Strawberry Topping). From Fine Cooking, Spring 2002.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1.5 quarts

• 2 lbs strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
• 1/2 cup sugar
• 1 pinch salt
• 1 cup strawberry jam (about 11 ounces)
• 1 tablespoon lemon juice

Directions:

1. Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
2. Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
3. To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!

Reviews

[Chef #643049]

I just used the recipe minus the jam and it still tasted great. I even threw in some blueberries I had on hand and served on top of pound cake--if you need a perfect pond cake recipe use the Fannie Farmer one. Comes out great every time!

[Bev]

This is wonderful! In the middle of making this wonderful topping, I realized I didn't have a jar of strawberry jam on hand. I did recall having some freezer jam in the freezer (Freezer Strawberry Jam) which I used and it worked beautifully!! This works perfectly with Sharlene's Almond Pound Cake! I highly recommend it for topping cakes, pudding, or ice cream! Delicious! Thank you, Sharlene : )