- 1 cup sliced fresh strawberries
- 1 tablespoon sugar
- 3/4 teaspoon cornstarch
- 1/8 teaspoon almond extract
- Ice cream or angel food cake
- Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake. Yield: 3/4 cup.
Reviews for Fresh Strawberry Sauce
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"Take your pick shortcakes or Ice cream. This sauce will just seal the deal on taste. I made the recipe exactly as written. Next time I will double it. The color is not quite as bright as the photo. Next time I may try adding a dash of red food coloring.Janie"