Rating: 4.87 stars
136 Ratings
  • 5 star values: 120
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is an excellent sauce for pies and cakes - especially cheesecakes!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.

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  • Reduce heat to medium-low, cover, and simmer for 15 minutes.

  • Whisk 2 tablespoons water and cornstarch in a small bowl.

  • Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.

  • Transfer mixture to a blender and puree until smooth.

Editor's Note

Chef John serves this sauce over his New York-Style Cheesecake.

Nutrition Facts

53 calories; protein 0.4g; carbohydrates 13.4g; fat 0.2g; sodium 0.7mg. Full Nutrition
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Reviews (92)

Most helpful positive review

Rating: 5 stars
04/24/2012
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. Read More
(64)

Most helpful critical review

Rating: 3 stars
07/31/2016
The balsamic vinegar didn't do it for me. I will make again with it. Read More
136 Ratings
  • 5 star values: 120
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2012
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. Read More
(64)
Rating: 4 stars
04/23/2012
Great sauce, love the balsamic. Could use some lemon juice, I thought. Read More
(35)
Rating: 5 stars
06/16/2012
As always, Chef John, delicious! I paired this with a flourless chocolate cake (from this site) and while the cake was good alone, this sauce made the cake outstanding! Read More
(26)
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Rating: 5 stars
06/25/2012
Awesome!!!! Now Chef John Can you freeze this sauce at all?? Or do you have a recipe for one to freeze?? It is just my hubby and me and I don't know how long this would last. Read More
(19)
Rating: 5 stars
05/07/2012
I followed the recipe to a "T" and it came out great. It wasn't overly sweet and thickened up nicely. I served it over Italian cheesecake. Read More
(17)
Rating: 5 stars
08/11/2012
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! Read More
(13)
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Rating: 5 stars
06/24/2012
chef I love to put this in a tip bottle and swirl in designs on plate then add cheesecake very upscale Read More
(8)
Rating: 5 stars
06/24/2013
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. Read More
(8)
Rating: 5 stars
05/13/2013
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! Read More
(7)
Rating: 3 stars
07/31/2016
The balsamic vinegar didn't do it for me. I will make again with it. Read More