Strawberry Topping

    35 minutes

    A lovely strawberry topping which is simple and simply delicious on pancakes or ice cream. A great use for summer strawberries.

    786 people made this

    Serves: 4 

    • 2 punnets strawberries, hulled
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla essence. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
    2. In a blender, purée about 1/3 of sauce, then mix back into remaining strawberries. Store in refrigerator.

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    Used different ingredients. The directions seemed a bit confusing to me, but I needed a place to start. Here is what I did to come up with a topping for the New York Cheesecake III on this site: * I didn't have fresh strawberries on hand, so I used a 500g bag of frozen strawberries. I started by cutting them all up into smaller chunks. * I added 3/4 of the strawberries into the saucepan along with the sugar. I started to cook this on medium and let it go, stirring from time to time, for about 25 minutes. * Next, I used an immersion blender to smooth the mixture out. * Finally, I added the remaining stawberries and let them cook for about 3 minutes. Added the vanilla at the very end. This was the hit of the toppings I supplied with the cheesecake. The amount of sugar worked very well for 16oz of strawberries - not too tart, not too sweet.  -  29 Sep 2008


    Something else. Wow what a great recipe!! I was a little confused by the direction but I figured it out. I made it a little different because I dont really like mushy strawberries. I took about 1/3 of the berries and sat them aside, I used the other 2/3 in the recipe whole. I cooked the sauce until it was as thick as I like it (maybe about 10 minutes)Than I took everything in the pan and pureed it in a blender. After that I added the 1/3 strawberries I had sitting aside to the sauce. This way the chucks of strawberries in the sauce are not so mushy.  -  29 Sep 2008


    Something else. I made this to top Chantal's New York Cheesecake on this site. It was delicious! Although I was a little confused by the directions, but here's how I ended up doing it: I cut up 1/3 of the strawberries and set the rest aside. I cooked the sugar/strawberries/vanilla as directed until the sauce thickened but then pureed all of it. Sliced the rest of the strawberries and mixed it all together. Chilled in the fridge and then topped the cheesecake. Delicious!  -  29 Sep 2008