The Strawberry Blessing

Why You’ll Love This Recipe

I love this recipe because it takes almost no time to make, yet it delivers big on flavor. The strawberries become glossy and soft in their syrupy glaze, and the lemon brightens everything up. It’s a great make-ahead dessert, and it’s incredibly versatile—perfect for topping pancakes, waffles, shortcake, or even ice cream. Best of all, it requires just a handful of ingredients and comes together in one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups strawberries, sliced

• 1 cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 1 cup whipped cream

Directions

1. I begin by tossing the sliced strawberries with sugar and lemon juice in a mixing bowl. I let them sit for 30 minutes so the juices start to release and the strawberries soften slightly.

2. In a small saucepan, I mix the cornstarch with a splash of water to make a smooth slurry. Then I pour it into the strawberry mixture and stir everything together.

3. I warm the mixture over medium heat, stirring constantly, until the sauce thickens and becomes glossy—this usually takes about 5 minutes.

4. Once thickened, I remove it from the heat and let it cool slightly so it’s not too hot when serving.

5. I spoon the warm or room-temperature strawberry mixture over a generous scoop of whipped cream and serve it right away.

Servings and timing

This recipe serves 4 and takes just 15 minutes total—10 minutes for prep and 5 minutes on the stove. It’s a quick and easy dessert I can pull together with minimal effort and maximum flavor.

Variations

I sometimes add a pinch of vanilla extract or a dash of cinnamon to the strawberries for a subtle twist. If I want something a little boozy, I stir in a splash of Grand Marnier or rum after the sauce thickens. For a lighter version, I serve it over Greek yogurt instead of whipped cream, or layer it into a simple parfait with granola.

Storage/Reheating

Leftover strawberry sauce can be stored in an airtight container in the fridge for up to 3 days. I reheat it gently on the stove or in the microwave, or serve it cold depending on how I’m using it. The whipped cream is best prepared fresh, but I’ve used store-bought as a quick alternative and it still tastes great.

FAQs

Can I use frozen strawberries?

Yes, I’ve made this with frozen strawberries when fresh ones aren’t available. I thaw them first and skip the resting step since they’re already soft.

Is this sauce good for pancakes or waffles?

Absolutely. I often pour this over pancakes or waffles for a fruity, dessert-like breakfast—it’s delicious.

Can I make this ahead?

Yes, I prepare the strawberry sauce in advance and chill it until I’m ready to serve. I just whip the cream fresh or use ready-made right before plating.

How can I thicken the sauce more?

If I want it thicker, I use a little more cornstarch—about 1½ tablespoons total. I always mix it with cold water before adding to avoid clumps.

Can I reduce the sugar?

Definitely. If I prefer a less sweet version, I use ½ to ¾ cup of sugar instead, depending on how sweet the strawberries are naturally.

Conclusion

The Strawberry Blessing is one of those wonderfully easy desserts that feels like summer in every bite. With sweet-tart strawberries and soft whipped cream, it’s a comforting treat I can make anytime with very little effort. Whether I serve it as a stand-alone dessert or dress it up with cake or waffles, it always brings a little joy to the table.

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