I know it’s not strawberry season, but for some reason when I walked through Whole Foods this weekend and saw the cartons of strawberries, I couldn’t help but grab one right away. It’s probably the fact that the weather has been so spectacular lately. Today is March 1st, a time of the year when it is often still frigid and snowing, yet for the past couple weeks, the northeast has been blessed with beautiful sunny days in the 50s and up. I even turned my A/C on in the car this weekend! And walked outside with a long sleeve shirt on! So when I saw those bright red strawberries, I immediately started thinking about what I could do with them. I knew that I had to bake a cake during the weekend, so a lightbulb went off instantly – I would make a vanilla cake with cream cheese frosting and fresh strawberry filling.
I love being able to make a basic sauce like this strawberry sauce because the possibilities with it are endless. And we all know how much I love a versatile ingredient. Sure, I used this sauce as a cake filling. But this sauce also works great as a filling in a cupcake, as a sauce to incorporate into (or top) your vanilla ice cream, or even as a filling in doughnuts! Mmmmmm. Now excuse me while I go wipe the drool off my face!
Give this recipe a try and let me know what you use it for in the comments below.
(Makes 2 cups)
2 1/2 cups cubed fresh strawberries
1/2 cup sugar
2 tbsp cornstarch
In a small saucepan, combine the strawberries and sugar and bring to a boil over medium heat, stirring constantly. Add the cornstarch and continue to stir. Let boil for 2 minutes and remove from heat. The sauce will thicken and go from translucent to opaque. Allow to cool completely before using.
– sauce on,