Strawberry sauce on whipped cream with chocolate almond cake

Strawberry sauce on whipped cream with chocolate almond cake

It's July. In the olden days, strawberry season would be over, but now with ever-bearing strains, local strawberries are still appearing weekly at my market. What to do when I overdo the shopping and end up with leftovers that are just a week bit past their "best before" date? Make - and freeze - strawberry sauce - aka coulis. This comes from Canadian Living which specifies using 1 cup of berries. That's not a lot of berries or sauce - I quadrupled it and cut back on the sugar. This freezes in a way that still enables me to spoon out smaller portions, and either let it melt at room temperature or zap it for a few seconds in the microwave. Only one's imagination limits how it can be used!

1 cup hulled and quartered strawberries
¼ cup granulated sugar
1 TB lemon juice
2 tsp cornstarch
1 TB water

"In saucepan, bring strawberries, sugar, lemon juice, cornstarch and 1 tbsp water to a boil over medium heat. Stir constantly until bubbling, sauce is glossy, thickened and the strawberries are soft, about 6 minutes. Using hand blender, purée until smooth. Strain through fine-mesh sieve, pressing lightly on solids. Cover and refrigerate until cold (and for up to 3 days.) Makes about 1 cup, but can easily be doubled." See Tips below.

Notes and Tips...

  • Strawberries - those I had were small-ish so I simply cut them in half instead of quartering
  • Sugar - for 4 cups of berries I used only 1/2 cup sugar (instead of 1 cup)
  • Cornstarch - in my experience, it is always best to mix cornstarch with water before adding it to anything - so I mixed the 2 tsp of cornstarch with the 1 TB of water before adding it to the strawberries and sugar
  • Blender - the tender little berries I used did not need to be puréed much - just a quick whiz
  • Strain - for fancy-schmancy "coulis" I can see pushing it through a sieve to make the sauce spectacularly clear, but i figured strawberry jam has "seeds" in it, and so shall my sauce.