I've made this twice now as a topping for cheesecake and it's been absolutely fabulous both times! No changes as it's perfect the way it is! Thank you for posting it!!
I made this recipe last week to serve over banana splits that I made for the grand-kids while they were visiting. This was so easy and so delicious! I normally just add some sugar to sliced strawberries when I make a topping for ice cream or short cake, but never again! This is a keeper (I have it saved). Thank you so much for posting your recipe. It was enjoyed by 2 adults and 3 grand-children. (Made for "Name That Ingredient" tag)
Simple, yet oh-so-satisfying! I didn't use it as is, because I wanted to drizzle this over a cold dessert, but chose this because of its great reviews. I didn't have any lemons on hand, so I just substituted with an equal amount of water. I cut up the strawberries into smaller chunks, cooked it for a few minutes to break down the strawberries, poured it into my Magic Bullet, pureed to get out all the big chunks, strained, and it was ready to go in a squeeze bottle. It added a great sweet and tart balance to my dessert. Sometimes simple is all you need!
Real easy, but such a treat - it just makes the strawberries jump out at you, wonderful served with curls of vanilla ice cream
I made this recipe this spring when I had company. I doubled the recipe and served it for breakfast with waffles. It was very good. It is definitely a keeper. Thanks
Great served over some my Belgium waffle!
Served this strawberry sauce over pound cake and such a delightful dessert it was. Love the addition of strawberry jam and lemon juice,just added that extra touch. this will be my new favorite. Thanks Leslie for sharing this wonderful recipe. Made for Aus/Nz swap#26
Wonderful! Served with Buttermilk Pancakes and Cream.
This was so good. I made it with half strawberries and half blueberries and served it over angel food cake. Great.
My family really liked this recipe, but I got a little sneaky the next time I made it: I substituted half of the sugar for Splenda, and I used sugar free jam. The family loved it just as much, and it cut back on the calories! We spoon it over dessert shells with lite whipped cream for a low-fat, low-cal dessert. Thanks for posting!