This easy strawberry sauce recipe is made with frozen strawberries in juice, thickened with cornstarch. Serve on pound cake, bread pudding, ice cream, or pancakes.
- 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
- 2 teaspoons cornstarch
In a medium saucepan, combine juice from strawberries and cornstarch. Cook over, medium heat, stirring constantly, until mixture thickens. Cook 2 minutes longer. Add strawberries and heat to serving temperature. Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.