Supreme Strawberry Topping

The directions seemed a bit confusing to me, but I needed a place to start. Here is what I did to come up with a topping for the New York Cheesecake III on this site: * I didn't have fresh strawberries on hand, so I used a 16oz. bag of frozen strawberries. I started by cutting them all up into smaller chunks. * I added 3/4 of the strawberries into the saucepan along with the sugar. I started to cook this on medium and let it go, stirring from time to time, for about 25 minutes. * Next, I used an immersion blender to smooth the mixture out. * Finally, I added the remaining stawberries and let them cook for about 3 minutes. Added the vanilla at the very end. This was the hit of the toppings I supplied with the cheesecake. The amount of sugar worked very well for 16oz of strawberries - not too tart, not too sweet.

This couldn't be easier and is so pretty! Delicious over cheesecake, ice cream or pound cake, this is equally as good prepared with frozen strawberries as well as fresh. For a little variation, I sometimes like to add a little berry liqueur such as Creme de Cassis or Chambord, but if you ask hubs this is perfect as is! On this occasion I used this to top "Perfect Cheesecake Everytime" and found that for this purpose I wanted the topping thicker so I thickened it with a bit of cornstarch and it was just what I was after. Also, since the strawberries I used this time were HUGE and very meaty, I mashed them coarsely and added a few drops of red food coloring to make the sauce more vibrant red.

I made this recipe this morning early for Saturday morning pancakes. My son likes the strawberry pancakes that Shari makes, but I can't justify paying $5 for something I can make better at home. This doubles really well and is simple enough for the kids to help make. Plus, it tastes better than the Shari's topping. IMO. I'll for sure make this again. UPDATED REVIEW: I have made this strawberry topping over and over again. I usually always double it, I use organic strawberries and pure vanilla extract. Besides using as a pancake topping, I like making this as a cheesecake topping. Specifically, Cheesecakemama's Perfect Cheesecake Everytime. Whenever I pair those two recipes together, people always ask for seconds and the recipes.

Wow what a great recipe!! I was a little confused by the direction but I figured it out. I made it a little different because I dont really like mushy strawberries. I took about 1/3 of the berries and sat them aside, I used the other 2/3 in the recipe whole. I cooked the sauce until it was as thick as I like it (maybe about 10 minutes)Than I took everything in the pan and pureed it in a blender. After that I added the 1/3 strawberries I had sitting aside to the sauce. This way the chucks of strawberries in the sauce are not so mushy.

This recipe was easy and practical but the really good news is that it also worked with blueberries. In fact, it turned out even better with blueberries! I used the exact same measurements and directions for the blueberry version and the result was an delicious even more professional-looking topping than the strawberry one.

I made this to top Chantal's New York Cheesecake on this site. It was delicious! Although I was a little confused by the directions, but here's how I ended up doing it: I cut up 1/3 of the strawberries and set the rest aside. I cooked the sugar/strawberries/vanilla as directed until the sauce thickened but then pureed all of it. Sliced the rest of the strawberries and mixed it all together. Chilled in the fridge and then topped the cheesecake. Delicious!

Yum! Made this for strawberry sundae as desert. My 3 year old loved it. Quick tip for cleaning the strawberry: use a plastic straw (not the really flimsy ones though) and poke the strawberry at the bottom and push through. The stem along with the core of the strawberry should come out easily. :)

I could eat this with a spoon, I love it that much. I cook it on a much lower heat for a longer period of time and I am generous with the vanilla as well. A stick blender directly into the pan saves on clean up.

This was very easy and worked great over cheesecake. It did need a bit more sugar and some cornstarch to thicken it. It also could have used some red food coloring to make it a deeper red color which I didn't have and sadly it could have used.....

Absolutely perfect. I made no adjustments to this recipe. Wonderful with angel food cake, pancakes, and french toast.

2011-02-20 The recipe ingredients were doubled and cooked until thickened. After pureeing the cooked mixture & tasting it, I decided not to add in more sliced strawberries. The vanilla extract gave an unusual flavor & would not have been my first choice for flavoring the sauce.

I've made this twice now. It is a huge hit!!! I put it over Sara Lee Pound Cake & vanilla ice cream, with a shot of whipped cream. Everyone loves it.

I LOVE this recipe, though I cook half the strawberries, mashing only slightly as they cook (no need to bother with the blender) then add the other half once removed from the stove. Also, we like it better with half of the vanilla.

Fantastic over ice cream! I sliced all the strawberries, nearly halved the sugar, added just a *tiny* bit of flour, and let the whole mix simmer for 20 or 30 minutes. The slow, low cooking eliminated any need to use the blender, and the let the flavors develop nicely. I'll never buy pre-made fruit topping again.

For any health nuts out there, this also works very well with 1/3 cup agave nectar instead of the white sugar! Very tasty!

Great on a chocolate cake.

This is getting 5 stars as I made it. I agree that this recipe is poorly written. After reading the reviews, I did basically what OC Cook did. I chopped all my berries, reserving about 1/3 of them. Gently simmered the remaining berries with the sugar for about 25 minutes. I used my emersion blender to puree them and then added back the reserved strawberries. I simmered the whole thing for another few minutes. My sauce was really thicker than I liked, so I thinned it with water until I had the desired consistency. I also wanted a vibrantly colored sauce, so I added quite a bit of red food coloring until I achieved the color I wanted. The taste is excellent and I would make this again the same way.

WOW! amazing.... my only issue was I didn't make enough! We used it on our waffles in the morning and on our sundaes that night. All gone. Next time I will double the recipe. Easy to follow- and absolutely delicious. Reminds me of my moms yummy homemade strawberry jam! I cut up most of the strawberrries to cook with sugar, used my flat blender right in the pan as others suggested- and added the rest of the strawberries at the end. I love the strawberry chunks! You can do whatever you prefer-make it thin like sauce or chunky. this is a fabulous recipe! I agree with other reviewers, you could use frozen strawberries too.

Very, very good! I used frozen strawberries and mashed with potato masher while on stove. Turned out wonderful!

I always had a hard time getting the sauce right on the cheese cake , but this recipe is fail proof especially after I chill the cheesecake this sauce holds very well, I had to add more sugar though to get the desired taste.

Very yummy. I added some Grand Marnier as I was cooking the sauce. Wow! I also added some fresh, uncooked strawberries to the final product and served over a homemade NY Cheesecake. Very good. I think next time I would not cook the sauce for quite as long.

So good! I used for a cheese cakes and on ice cream.

I added the juice of 1/2 a lemon, cut the sugar in half and added a pinch of salt and a pinch of cinnamon. It turned out delicious! :) will be making it again

This is one of those recipes that I can't believe I haven't made before. So few ingredient, yet so very yummy. I served this warm on our pancakes and french toast for breakfast and it is scrumptious. Thankfully, I still have a little leftover in the fridge to use on top of other recipes (maybe the cheesecake that I'll be making later this week.) I did have to use thawed frozen strawberries because strawberries here are not very ripe and very expensive. A definite keeper that I will turn to over and over again!

Amazing! Spoon a bit over cottage cheese, and its just like those bowls you buy at the store, for a fraction of the cost. Cant wait to experiment with peaches & blueberries!

I agree that the directions are confusing but I looked up "most helpful" reviews and got some clarification. I mashed 2/3 of the strawberry after cooking in the vanilla and sugar instead of pureeing in a blender. Served with Chantal's NY Cheesecake.

I needed a strawberry sauce topping on my homemade cheesecake. It was Christmas eve and the grocery store was completely sold out of strawberry topping in the frozen food section. Thank goodness I was able to find frozen strawberries and this absolutely wonderful recipe. The three ingredients are excellent. The only thing I did to enhance flavor was to add 3 teaspoons of Grand Marnier liqueur. If you want to make the sauce thicker, you always have the option of adding a teaspoon or two of corn starch. I used 2/3 of the package of strawberries and after all the ingredients were added and cooked, I used an immersion blender to turn everything into a fine puree. Then I added the remaining strawberries and turned off the burner. I took the cheesecake and strawberry topping to a Christmas party today. All the guests raved about my cheesecake and strawberry topping. I'm delighted to say goodbye to store brand strawberry topping!

I haven't seen a "pint" of strawberries forever, so I used a 1-pound package. If you're using berries out of your garden, these were my equivalents: 1 pound of berries yielded 1 1/2 cups of coarsely sliced berries that I simmered with the sugar and vanilla, AND 1 cup of diced strawberries that I stirred in after I blended the cooked mixture with a stick blender. This was delicious--it wasn't too sweet and didn't need artificial red food color added. I multiplied the batch for use on ice cream sundaes for teacher appreciation week, and it was a bigger hit than the squeeze chocolate topping. I can't wait to try it on waffles.

I used 16oz frozen strawberries. Wish I would've only cooked 2/3 of the strawberries instead of 3/4 so that it would've been thicker. Overall pretty good. Was a hit with Chantal's cheesecake

This was an excellent addition to my home made cheesecake. In fact, I am constantly hounded to bake cheesecake because my family loves it and although I used the exact same recipe as always, they said this was the best cheesecake I have ever made (must of been the topping)Thank you for sharing, this is a definate keeper. One note, I doubled the amount of fruit called for and it was YUMMY!!!!!

Really great! Didn't know it was so easy to make sauce this good. Tastes just like my grandma's sauce she puts on her strawberry cheescake blondie. Thanks for the recipe. Will definitely be using this often!

This was heavenly! Followed the directions exactly except used my immersion blender to puree, then added the vanilla and remaining chopped strawberries off the heat. Served over slices of angel food cake for a low fat dessert.

Excellent recipe. I used blueberries instead of strawberries because that's what I had in the fridge. Made a double batch to serve it over the most delicious cheesecake and it was a PERFECT pairing. Thank you for a wonderful and easy recipe. No more store-bought artificial toppings.

This is wonderful! And, it is so quick and easy to make to. I used 1 1b of strawberries because that is how they usually come now. And, to make it easier I used a hand emulsion blender one of my favorite kitchen tools. I served it over vanilla ice-cream. Much better than any store bought or restaurant strawberry sauce.

Good recipe. I used frozen strawberries and a little more than 1/3 cup of sugar.

I loved the recIpe. Husband loved It. I used teaspoon corn syrup and 1/4 cup Sugar. .. recipe would have been fine as is though. I did puree in blender after cooking. I put sauce over Cheesecake-will post photo soon. I can see the sauce being used with biscuits and strawberry short cake.

This is tasty, but I skipped the blender and just used a potato masher in the pot and it was a whole lot less mess with all the good taste (which is high priority to me :o)

I bought a a 1/2 flat of overripe strawberries, had more leftovers than I expected & and wanted to make good use of them before they started to mold over. So I multiplied this recipe to handle 3 pints of berries, and WOW! This was very easy (especially using a hand blender directly in the boiling pot of berries & sugar) and far superior to any commercial prepared sauce or most restaurant sauces. Plus now my home smells incredible. ;-) I'm going to keep a jar or two for myself - it's great on belgian waffles, or vanilla ice cream, and give a jar to another strawberry addict.

I will definitely use this recipe again! Delicious!

Awesome, awesome, awesome!!! I made this with blueberries following the same recipe and we used it on homemade vanilla ice cream. Wow!! Definitely a keeper recipe!

I added a bit more vanilla

This was really good. I added some lemon juice and it was perfect with angel food cake.

Absolutely no complaints about this sauce. It's quick, easy and tastes fantastic.

quick, easy, and delicious!

really really good. I added a few drops of red food coloring.

We used this recipe to top our waffles. The topping was wonderful! I did double the amount of strawberries & vanilla, but didn't double the sugar. I ended up adding 1 tablespoon + 1/3cup. This is so easy and versatile, I'll be making this again.

ABSOLUTELY AWESOME...I made this and put it over my first ever cheesecake and it was soooooo delicious. all my colleagues and my husband really enjoyed it! Thanks so much for sharing

Cooking the berries really zaps the "fresh" flavor. I prefer to simply blend some of the berries with the sugar and pour over some fresh berries, much better flavor.

Supreme is right! I love this strawberry topping. I make this several times a year and very often during the summer (i love ice cream). This would be perfect on cheese cake too. This recipe is a keeper in my book!

Excellent! I used almost a full lb. of strawberries, cutting them all in half, & cooking 2/3 of them with the sugar and vanilla. I added the rest of the strawberries at the end along with 2 tsp. of cornstarch to thicken it up a bit. Then I used a potato masher to mash it to a chunkier consistency. I might use a hair less sugar next time, as it's a little too sweet for me. But it pairs well with Chantal's New York Style Cheesecake. NOTE: I am updating this review to say that I made it with 1/4 cup of sugar and it was perfect! A big hit as usual.

A delicious and easy idea for dessert. Used frozen strawberries, as the fresh ones weren't the best. Thanks for the idea.

Super easy and delicious!

Yes excellent!! need I say more?? I gave it 5 stars just like everyone else. I served this warm over pancakes.

Ohhh my gosh!!! This is SOOOO incredibly delicious it should be illegal! I made this and put it on top of a warm brownie (Brooke's Best Bombshell Brownies) with chocolate chip ice cream...it will knock your socks off! NEVER buying "Marie's Strawberry Topping" again!!!

this was great!! i have already made six batches of this stuff and have served it to all of my relatives. the directions aren't all that clear so i made it like this: chop up ! pint of strawberries. Take 2/3 of them and pu them in a pot along with the sugar and vanilla. Cook for more than 5 minutes, stirring, untilthe berries have let out all of their juice. Then pour this into a blender and combine. Then pour this back into the pot and add the rest of the strawberries. Cook for 5 mins. Serve chilled.

Easy and great topping for cheesecake and icecream.

Easy to do! Quick to make! Tastes great!!!

FATHERS DAY SPECIAL!!!!,EVERYONE LOVED IT. PUT IT OVER INDIVIDUAL ANGEL FOOD SHELLS & TOPPED WITH WHIPPED CREAM.I CUT STRAWBERRIES INTO SMALL PIECES,ADDED SUGAR,& VANILLA,& ADDED MORE VANILLA AFTER IT STOPPED COOKING LET IT COOL,PUT IN GLASS JAR IN FRIG,& SERVED COLD.FAB!!!

Made this to go under some Angel's Food Cake tonight. AMAZING. It was sweet, but not too sweet, and absolutely delicious. Soooo easy, and so perfect. I followed the recipe exactly ~ and it was perfect.

so easy and delicious, every one in my family love it and awarded me with a kiss :)

Agree with others that the instructions aren't clear. I think what the author meant by cutting some up is just to vary the size of the berries. ALL the berries are supposed to go in the pot with the sugar and vanilla. I Doubled the recipe to serve with (10) chocolate croissants and had some left over. I did the corn starch to thicken as some others suggested. Worked out great as well. I don't have a blender so I used my food processor. That worked out great as well.

I will not put vanilla in any strawberry sauce again. I love vanilla but not added to a strawberry or other fruit sauces or syrups.

Mmm, amazing:) Thanks for the recipe!

Great topping. Really really sweet and I used a lot more strawberries than it called for so that it wouldn't cook down so much. I like a bit of crunch in the berry like you were eating them fresh from the store!

I always keep some of this on hand. I purée the entire sauce since I don't like lumps of cooked berries. Recipe yields about a cup of sauce, which for me is about 10-12 servings, not 4. Freezes well also. Pour into an ice cube tray & thaw one at a time to use later.

Cook it for however long it takes to thicken some. Its funny how unconscious of time I can be when cooking.

I used to containers of strawberries and I let my topping simmer on the stove for quite some time. I used it while still hot as a topping for waffles.

We really liked this sauce. It wasn't too sweet, which a lot of times you find with syrupy sauces. I loved the fact that some of the strawberries were left intact. I did cut all of mine in half because they were all so large. I served this with Mini Cheesecakes, but it would be excellent on pancakes, ice cream, etc. Thanks so much for sharing!

EASY AND DELICIOUS, i love this recipe and try to use it for pies and toppigns whenever i have the time to make it. makes a lot though.

i pureed the whole thing to use for cheesecake. Would be so good warm on pancakes or waffles.

This tastes amazing. Just the right amount of tart to sweet. I followed another person's suggestion and cut all the strawberries. Cooked 2/3 of them, and then added the last 1/3. Super easy my 4 year old was able to do it!

Simple and awesome! I made this for a cheesecake topping...I will never go back to canned fruit toppings again.

Very very good. This is always in my refrigerator.

Amazing! a big hit, and will definitely make again.

This was perfect! Wonderful on top of cheesecake!

10 stars! Only if I could give.... It was so super easy to prepare this luxuriously looking yet delicious topping sauce! I only added 1 tbsp of cornflour to thicken the sauce a bit with few drops of red colouring for a more professional and appealing look. Will be posting picture alongside with Chantal's New York Cheesecake (also from this site) very soon!

Very easy and delicious. I chopped all the strawberries in half (and the big ones in quarter) and i blended about half of the cooked ones and juice. So when I finally mixed it all together, it was a thick syrup with chunks in it which was amazing. Great topping for cheesecake and icecream...

I modified this to make it Southbeach friendly. Basically all you had to do was replace the sugar w/ Splenda (or another SB approved sugar substitute). I used just a little under 1/3 cup of Splenda and I topped the rest of the 1/3 cup w/ some Xylitol. REALLY YUMMY!!!

Just made this--easy and YUM! tastes as expected and looking forward to drizzling over lemon cake..Though I think the "all recipes" pic is a little misleading. I pureed everything, so mine looked like "lucky noodle"s pic, but even before the blender, mine wasn't as opaque as the pretty pic. Delicious either way!

Mmmm, mmmm... good! I made a double batch of this in lieu of the strawberry/glaze layer called for in TABKAT's strawberry angel food dessert (the idea of using pre-processed strawberry glaze didn't appeal to me at all). I can't believe how EASY this was to prepare! I followed HEISLORD5's directions to a T except for the puree step. I gently mashed my strawberries with a potato masher instead. I also added 1 T cornstarch dissolved in 1 T water to thicken a bit and several drops of red food coloring for a more intense red color (to mimic the glaze I would have otherwise used) as suggested by wifeyluvs2cook. One tip: use a sturdy straw to hull (i.e. stem) your strawberries. Simply push the straw up through the bottm and then through the top stem part. It works every time! Thanks for sharing :)

Really liked this one. I added some lemon juice for a brighter note instead of vanilla. My kids absolutely loved it.

This recipe is great! I am sick on the ones that use so much other junk that you don't taste the strawberries. This recipe stays true to the strawberries. If you like the pure strawberry flavor, this is the topping for you! Also, it says 4 servings. I used 2 pounds of strawberries and it makes SO MUCH! I didn't add anything at all to the recipe. I'm sure with a higher yield, this could be a very low-cal, low-carb topping for those who are looking for one. I can't wait to make this with other fruits!

This sauce is good with ice cream, pound cake, waffles, crepes, etc. I cut back just a little on the sugar and vanilla, and I mash the strawberries a bit right in the pan with a potato masher. No need to dirty the blender. ;-)

I tried this recipe today since strawberries are in season and very cheap. The directions seemed not very clear but I figuered it out myself and turned out very very good. I t also works out with other fuits such as peaches, blackberry, all the berries and also with figs....it is always good to experiment......!!!

So simple and delicious!! Served it over vanilla bean ice cream and it was yummy

Came out really pretty good. Easy to make too.

Just like everyone else claims, this is really good. I served this over crepes along with whipped cream and they were fantastic. I gave it a few pulses with my hand mixer verses a blender. I have some left over that I'm waiting to try on top of ice cream. Thanks for sharing.

I had to read and reread these directions many times. I was very confused about cutting all the strawberries or leaving some whole. I put this topping over lemon poppy seed pancakes. Excellent! Next time I will try adding some bananas in the sauce. Strawberry Banana Topping!

So good! We had this on angel food cake and it was fabulous!

This is so simple to make...the taste is super yummy! I made this topping to serve with a white chocolate cheesecake, and it was fantastic! I used frozen strawberries, and they tasted like they were fresh in the sauce. Thanks so much for sharing!

Everyone loved this

I had some fresh berries that were starting to go bad so I decided to use them for this recipe. It is absolutely delicious, will make anytime I can't finish eat all my fresh strawberries before they start to go bad. Thanks for sharing.

Absolutely delicious! My favorite breakfast is strawberry pancakes from IHOP and I swear this tastes exactly like their pancake topping! I used frozen strawberries and it still came out fantastic--can't wait to try again with fresh ones

I served this yesterday for our Easter lunch dessert. I scooped French vanilla ice cream into an edible-type of cup. I topped with the strawberry topping, and garnished with a small chocolate peppermint patty. The result was a restaurant-style presentation and taste with little effort. I prefer to add strawberries into the puree. Bravo! Will make again and again.

Added less than an 1/8 tsp of fresh lemon zest. Really perked up the fresh taste.

This recipe is a good base, but I did a few little changes. I halved the strawberries and added sugar depending upon their sweetness. I added about 1/2C of water and brought it to a boil only until the strawberries were slightly tender. I then thickened it with a little bit of cornstarch solution. It was great! I put 1/2 a strawberry with a little bit of sauce drizzled ontop of the mini-cheesecake recipe found on this site with so many stars. They were a big hit with my neighbor and family.

I used frozen strawberries, excellent. The next time I made this recipe using frozen blueberries, excellent. My family love this recipe. You can not mess this recipe up. To make it a little thicker use cornstarch a little at a time, until its to your liking. 10 stars for taste & being easy to make. We put this topping on PANCAKES!! Oh and by the way, when I make this recipe, I put everything in a pot and let it cook. I DID NOT USE A BLENDER TO PUREE. I let it cook until the fruit is soft and looks like puree and then refrigerate it until ready to use the next morning for breakfast. If you like bigger pieces of fruit, just add a few pieces the last few minutes of cooking. Yum!!

Directions are a bit confusing but I read the suggestions for clarification. I used this as topping on the cream cheese pound cake III recipe I found on allrecipes and both were delicious.

This is 10 times better than just sweetened strawberries on your ice cream. I pureed the whole batch, I prefer to have a smooth sauce.