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Ingredients

  • 15 mL (1 Tbsp) cornstarch 
  • 45 ml (3 Tbsp) warm water 
  • 450 g (1 lb) strawberries, hulled and cut in half 
  • 22 mL (1.5 Tbsp) lemons juice (approx. half small lemon) 
  • 50 g (¼ cup) white sugar 

 

NOTES: You can also use frozen sliced strawberries.

Directions

  1. Using a whisk or fork, whisk the cornstarch and water together in a saucepan until the cornstarch has dissolved. 
  2. Add the strawberries, lemon juice, and sugar.  
  3. Set the pot over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. 
  4. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pot from the heat and allow sauce to cool slightly. The mixture will thicken as it cools. 
  5. You can serve the sauce warm, or let cool completely and store in the refrigerator for up to 1 week. 

 

NOTES: Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin it, if desired.

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