Strawberry Topping

    (822)
    35 mins

    This simple strawberry topping is delicious by itself with yoghurt, on pancakes, ice cream or in trifles.


    712 people made this

    Ingredients
    Serves: 4 

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

    Directions
    Prep: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.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (822)

    Reviews in English (624)

    by
    2011

    Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together for your topping. Some like to puree the cooked topping before adding the fresh strawberries back into it. I just use a whisker to smash them up while they're cooking - That way I don't dirty my whole blender I use this to top white cake and angel food cake instead of the nasty store-bought glaze.  -  10 Mar 2008  (Review from Allrecipes US | Canada)

    by
    549

    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 16oz. 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.  -  01 Jul 2007  (Review from Allrecipes US | Canada)

    by
    503

    This couldn't be easier and is so pretty! Delicious over cheesecake, ice cream or pound cake, this is equally as good prepared with frozen strawberries as well as fresh. For a little variation, I sometimes like to add a little berry liqueur such as Creme de Cassis or Chambord, but if you ask hubs this is perfect as is! On this occasion I used this to top "Perfect Cheesecake Everytime" and found that for this purpose I wanted the topping thicker so I thickened it with a bit of cornstarch and it was just what I was after. Also, since the strawberries I used this time were HUGE and very meaty, I mashed them coarsely and added a few drops of red food coloring to make the sauce more vibrant red.  -  19 Sep 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate