Prep 10 mins
Cook 0 mins
This colorful berry topping is simply ideal draped over angel food cake or ice cream.
- 1 pint fresh strawberries or 2 cups frozen unsweetened strawberries, thawed
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄4 cup water
- 1 tablespoon lemon juice
- Mash strawberries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Cover and refrigerate until chilled.
Very pretty, tasty, and easy! ;)
Delicious! I made this today to serve over a store-bought angelfood cake. I served pieces of the cake topped with the sauce, whipped cream and a few sliced strawberries that I had reserved. My family was in awe. And all over what started as a store-bought angelfood cake!
This is a lovely strawberry sauce that is not too sweet. It is very simple to put together and the proportion of berries to sugar is right on. I used frozen berries and once they had almost fully thawed but still held their shape I chopped them in the food processor. I served this with Tartufo-recipe 10697. Thanks for the recipe.