Monday, May 19, 2014

Homemade Strawberry Sauce

Whew, what a whirlwind of a weekend we had! It was busy nonetheless, but they sure were an amazing few days. I shared a pic on Facebook yesterday morning of the cake and cupcakes I made for my cousin's wedding on Saturday. It was quite the fairy tale wedding, everything was beautiful and absolutely perfect.

Yesterday I don't think we sat down until late evening and then everyone simply crashed for the night. We had a very productive day after church; tackled the dreaded swimsuit shopping with three girls, got a bunch of yard work done, planted the garden and cleaned up the house a bit. I feel like I'm dragging a bit today so I have a feeling it will be another early night in our house.

In baking and decorating cakes and cupcakes, I tend to make a lot of this strawberry sauce. It's one of the most amazing things ever. I love to fill vanilla cakes with it, I'll spread a very fine layer of buttercream, just to prevent the sauce from soaking into the cake. We want that to stay so you can really taste how wonderful it is. Then I'll slather on the chunky, strawberry filling on top of the buttercream and then top with another cake layer.

One of my favorite cakes to make is this particular one. It's filled with the strawberry filling, iced in vanilla buttercream and then topped with fresh, sweet strawberries. It's really good and always goes over well at parties.

But besides layered into cake or spooned on top of my strawberry pretzel cupcakes {I promise to share this recipe soon!}, the hubby and I have been brainstorming different ways to enjoy it. Of course it's good on top of ice cream, just like a strawberry sundae.  In the summer, angel food cake is always a favorite. Strawberry shortcake anyone? Or my favorite idea yet, the perfect topping to cheesecake. One I'll definitely have to try this summer, once I get my hands on more strawberries from the local farm.

However you decide to indulge yourself; by the spoonful, layered into your birthday cake or a simple ice cream sundae. Take advantage of strawberry season coming up. I preserve lots of berries just for this purpose, throw a few extra bags into your freezer too. You'll thank me later!

Homemade Strawberry Sauce

3 cups strawberries, fresh or frozen, sliced
3/4 cup sugar
3 tbsp cornstarch
1 cup water, divided

In a saucepan, combine strawberries, sugar and 3/4 cup of water. Stir together well and cook over medium heat until almost boiling. Depending on the size of your berries, I like to mash the fruit a little bit as it's cooking. Mix together cornstarch and remaining 1/4 cup of water. Add to the pan, stirring constantly until boiling and thickened. Remove from heat. Let cool before using.

Use to layer in between cakes, for strawberry shortcake, topping for dessert waffles or on ice cream. Store extra sauce in the fridge.

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