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Strawberry Sauce

Lily and Kokum’s Strawberry Sauce is more than just delicious – it’s a ready-to-use tool for food literacy in the classroom. Easy to prepare and perfect over yogurt or ice cream. You can learn more about Lily and Kokum with The Curious Cook video as you explore where strawberries come from. 

This recipe comes with everything you need to succeed:

A pintable recipe card with easy-to-follow instructions and helpful images for every step.

A step-by-step video to walk you through each part of the preparation.

Expert tips and advice from Registered Dietitians.

Video watch time: 1.5 minutes

Explore the full recipe library for even more Classroom Kitchen inspiration!

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Strawberry Sauce

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Strawberry Sauce

Ingredients

15 mL (1 Tbsp) cornstarch
45 ml (3 Tbsp) warm water
450 g (1 lb) strawberries, hulled and cut in half
22 mL (1.5 Tbsp) lemons juice (approx. half small lemon)
50 g (¼ cup) white sugar

NOTES: You can also use frozen sliced strawberries.

Directions

Using a whisk or fork, whisk the cornstarch and water together in a saucepan until the cornstarch has dissolved.
Add the strawberries, lemon juice, and sugar.
Set the pot over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pot from the heat and allow sauce to cool slightly. The mixture will thicken as it cools.
You can serve the sauce warm, or let cool completely and store in the refrigerator for up to 1 week.

NOTES: Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin it, if desired.

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