This strawberry topping is perfect on ice cream, angel food cake, biscuits, or, really, anything that you would put jelly or jam on. It has a nice vanilla hint in it, and is a great way to use those super-ripe strawberries. In fact, I’d recommend using extremely ripe berries for a better flavor. Don’t worry about the lack of water in the recipe, as the strawberries cook the will release juices. As always, feel free to tell me in the comments section what you think!
Recipe: Yield: 4 servings Time: 15 minutes Difficulty: 1 out of 5, 5 being the hardest
1 and a 1/2 cups quartered strawberries (preferably very ripe)
1/4 cup white sugar
1/4 teaspoon vanilla extract
1 and a 1/2 teaspoons cornstarch
Combine strawberries and sugar in a small saucepan and heat to a simmer on medium heat.
Once at a simmer, hold it there for 2 minutes. Turn heat to low, add cornstarch, and let cook until thick enough to where it is like, say, cherry or apple pie filling. Add vanilla.
Remove from heat and let cool to room temperature. Store airtight container in the refrigerator for 2-3 days.
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