Strawberry Topping

This strawberry topping is perfect to use on top of cheesecake, as a cake filling, pie filling, and so much more. It's one of my favorite ways to use fresh seasonal strawberries and then freeze for later!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 2

Cooling 6

Total Time 8 15

Servings servings

Calories 22kcal

Author Elizabeth Marek

Ingredients

For Strawberry Topping

32 ounces strawberries fresh or frozen
¼ teaspoon salt
4 ounces water
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons ClearJel or 1 Tablespoon Cornstarch
1 ounce cool water for the ClearJel or Cornstarch

US Customary - Metric

Instructions

Making the Strawberry Topping

Combine together half of the strawberries, water, salt, and sugar, lemon juice and zest in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally.
Simmer th mixture for 5-10 minutes until the mixture has thickened and reduced by ⅓.
Use a whisk to crush the strawberries and make the mixture into more of a sauce.
Combine together the ClearJel (or cornstarch) in a separate cup to make a slurry.
Add the ClearJel mixture to the simmering strawberries and cook for 1 minute while stirring constantly until thickened.
Stir the remaining strawberries into the mixture.

Video

Notes

If you don't have fresh strawberries that are in season, then use frozen strawberries because they will be picked during the peak of freshness and taste better than off-season fresh strawberries.

Nutrition