Vegetarian Vegan Strawberry Sauce
Bright, jammy, and deeply fruity, this strawberry sauce comes together in a single saucepan with just a handful of wholesome ingredients. Maple syrup does the sweetening here instead of refined white sugar, giving the sauce a subtle warmth that pairs beautifully with the natural tartness of the berries. A squeeze of lemon juice and a pinch of salt sharpen everything up, while the optional zest and vanilla add a little extra dimension if you want to take it up a notch. The technique of crushing only half the berries is the real secret — you get a silky, spoonable sauce that still has gorgeous chunks of fruit running through it. It's equally at home spooned over pancakes, stirred into yogurt, swirled onto cheesecake, or eaten straight from the pot with a spoon (no judgment). Let it cool and it keeps beautifully in the fridge, making it a great make-ahead topping to have on hand all week.
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Learn more →Ingredients
6 servings
- 1 lb fresh or frozen strawberries, hulled and halved (quartered if large)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- ¼ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Combine the strawberries, maple syrup, lemon juice, and salt in a medium saucepan over medium heat, stirring to coat the berries.
- 2
Cook, stirring occasionally, until the strawberries release their juices and begin to soften, about 5 minutes.
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