*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this sauce exactly like the recipe except I did not puree the strawberries because I wanted bits of fruit in it. I did have to add a little more cornstarch mixture to thicken it up. With that said, though, this is a great sauce for pancakes, ice cream, cheesecake, or pound cake. Just the perfect sweetness for my taste.
This sauce is amazing!! I couldn't stop tasting it! I didn't have fresh strawberries, so I thawed 2 cups of frozen strawberries and it turned out perfect. I also omitted the 2 Tbsps of water since the frozen strawberries created enough juice once they thawed. Now, I wish my cheesecake had turned out just as a great, but it was my first time to bake one. I think I will try Chef John's recipe next time! :) Thanks for a super easy and yummy sauce recipe!
Made exactly from recipe. It was great over garbanzo bean chocolate cake from this site (also 5 star). By the way, one pint of strawberries is 2.3 cups. I would go light oin the sugar. Sauce was also good on ice cream and waffles.
I made this to go over some mini cheesecakes this weekend. It was simple and quick to fix and it was DELICIOUS! Everyone loved it. It made a ton, so I froze half to use later - I'm envisioning pancake and waffle topping...ice cream topping...and perhaps even a chicken dish!