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Fresh Strawberry Topping

Fresh Strawberry Topping

This Fresh Strawberry Topping will replace whatever strawberry sauce you used to use! The strawberries themselves are not cooked, thereby maintaining all the glory of a fresh strawberry, but with all the drippy goodness of a sauce. Top your pancakes, cheesecake, ice cream, you can't go wrong! I love to use it as a Strawberry Shortcake topping!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Resting Time 30 minutes
Total Time 38 minutes
Servings 6 Servings
Calories 142kcal
Author Karen


  • 1 & 1/4 pounds strawberries 4 cups
  • 1/4 cup sugar
  • pinch salt
  • 1/2 cup strawberry jam I used Smuckers
  • 1 tablespoon lemon juice fresh


  • Hull the strawberries and slice or chop them (however big or small you want). Add them to a medium bowl and toss them with 1/4 cup sugar and a dash or two of salt. Stir together, then set aside for 30 minutes.
  • In a small saucepan, heat the strawberry jam over medium heat for abut 3 minutes, until no longer foamy.
  • Add the jam and the lemon juice to the strawberries and stir together. Let the mixture cool for about an hour. It will thicken as it cools. Serve room temperature or chilled.


Unfortunately you can't use frozen berries in this recipe. They will end up mushy.
This sauce goes great with pancakes, waffles, french toast, cheesecake, ice cream, shortcake...it also goes great with a spoon and a mouth.
Source: the geniuses at Cook's Illustrated


Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 169mg | Fiber: 2g | Sugar: 27g | Vitamin A: 11IU | Vitamin C: 59mg | Calcium: 21mg | Iron: 1mg