This easy recipe is perfect for topping off vanilla ice cream, pancakes, biscuits, or just enjoying by the spoonful!

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Ingredients

1 lb strawberries tops removed and quartered (455g)
1/3 cup granulated sugar 65g
1 1/2 Tablespoons cornstarch¹
1/8 teaspoon salt
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract² optional

Instructions
00:00 Introduction
00:25 Combine strawberries, sugar, cornstarch, salt, and lemon juice in a medium-sized saucepan.
01:22 Cook over medium/low heat until berries release their juices (about 5 minutes or so, mixture should be very liquidy).
01:41 Bring mixture to a boil and boil for one minute, stirring constantly.
01:54 Reduce heat to low and simmer until thickened, about 5 minutes (keep in mind sauce will continue to thicken after cooling).
02:25 Remove from heat and stir in vanilla extract, if using.
03:00 Allow to cool before serving (over ice cream, pancakes, biscuits, etc.!)

Notes
¹You can omit the cornstarch for a looser, less thick strawberry sauce. Keep in mind the sauce will need to cook much longer to reach a consistency that isn't too runny (about 15 minutes or longer). ²Optional. You can leave it out for a stronger, fresh strawberry taste, but I love the flavor the vanilla extract adds!

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