Strawberry Topping
User Reviews
4.9
Strawberry Topping
Description
This recipe starts by combining fresh chopped strawberries with sugar and a small amount of water in a saucepan, heating the mixture to a boil and then simmering to soften the fruit. A separate slurry of cornstarch mixed with cold water is added to thicken the liquid as it cooks over moderate heat. Stirring continuously prevents lumps and ensures even thickening.
Once the topping reaches a syrupy consistency, it is removed from heat and vanilla is stirred in to enhance flavor. The result is a sweet, bright strawberry mixture that can be customized in texture—either chunky as made, fully pureed with an immersion blender for smoothness, or partially pureed to retain some fruit pieces.
This topping is a practical addition to many desserts, adding fresh fruit flavor and sweetness without the need for baking. The recipe yields approximately 2 1/2 cups, with a serving size of about 2 tablespoons, making it easy to portion for various uses.
Ingredients
- 2 cups strawberry fresh, chopped
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla
- 1 tablespoon cornstarch or potato starch (for Passover, use potato starch
Instructions
- Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.
- Mix cornstarch with 2 tbsp of cold or room temperature water until a thick liquid forms.
- Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.
- You can serve the topping as-is with a chunky texture, or puree it smooth with an immersion blender. You can also puree it halfway, so that it’s almost smooth but still has some texture. Use for anything that requires a sweet strawberry topping- cheesecake, ice cream sundaes, waffles, or cheese blintzes!
Notes
- This recipe yields approximately 2 1/2 cups of strawberry topping, with a serving size of about 2 tablespoons.
- You can adjust the texture by pureeing to the desired smoothness or leaving it chunky according to preference.
- Use potato starch in place of cornstarch for Passover or if preferred without corn ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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