Fresh and silky Homemade Strawberry-Raspberry Sauce. The perfect topping for desserts/breakfast or filling a cake!
This recipe was initially supposed to be a simple raspberry sauce, but while I was measuring out the raspberries, half of them fell on the floor ????. So after a few minutes of cussing and angrily throwing my innocent little berries in the trash, I came up with the genius idea to……go out and buy more raspberries!
But here’s the thing, the grocery store I went to didn’t sell raspberries (are you kidding?), and since it was a holiday every other store was closed, ARGH! So in my frustration, I picked up a pack of strawberries instead. And now that I think of it, this was probably a sign from God. “Raspberry sauce is too basic, my good and faithful servant. Add these strawberries and create the most kick-ass sauce ever!” God would totally say something like that, right?
So here we are, with not raspberry sauce, not strawberry sauce, but Homemade Strawberry AND Raspberry Sauce! This sauce is super simple to make, and it only requires 6 ingredients: strawberries + raspberries + sugar + lemon juice + cornstarch + water.
The sauce can definitely be adjusted according to your liking. Don’t like raspberries? Use all strawberries, and vice versa. Fresh or frozen, I don’t judge. You can add as much or as little (or none at all) sugar as you like depending on the sweetness of your berries and your own taste. The lemon juice, however, is a must because it enhances the flavour of the berries and makes the sauce taste that much sweeter!
I used 2 tablespoons of cornstarch in the sauce because I wanted to use it as a cake filling, but you could use 1 tablespoon with 3 tablespoons of cold water to make the sauce thinner. You can even leave out the cornstarch all together and just allow the sauce to thicken as it cools, and also if you want the sauce to be brighter as the cornstarch does darken the colour.
You can also keep the solid pieces of fruit and the raspberry seeds if you’re into that stuff. I decided to to discard them because I wanted the sauce to be more jam-like.
There are many uses for this yummy sauce such as:
- Fill a cake, cupcakes, donuts, crepes, macarons etc.
- Spread it on scones, biscuits, toast etc.
- Topping for ice-cream or cheesecake
- Use it as a dip for fruits or biscuits
- Top pancakes, waffles or French toast
- Eat by spoon
- Use in a buttercream frosting
I, however, will be using this recipe in an amazing dessert that I’ll be posting soon!
So let us take a moment of silence to mourn those wasted raspberries who couldn’t make it into this incredible recipe, and thank them for their sacrifice that led to a wonderful combination, that created an even more wonderful dessert!
Let’s get baking!
- 2 cups (9 oz) fresh or frozen raspberries, thawed
- 2 cups (16 oz) fresh strawberries, stems removed and diced
- 2/3 cup (134g) granulated sugar, or to taste
- 2/3 cup (160ml) water
- 2 tsp lemon juice
- 2 Tbsp (14g) cornstarch
- 6 Tbsp cold water
~Store the sauce in a jar or airtight container in the refrigerator for up to a week, or you can keep the sauce in the freezer for a few months.
~You can use 1 tablespoon of cornstarch with 3 tablespoons of water if you would like a thinner sauce. You can also leave out the cornstarch all together if you want.
~The sweetness of this sauce depends entirely on the sweetness of your berries and your personal taste, so feel free to adjust the ingredients to your liking.
Love, Dedra ❤️
Did you make a recipe? I’d love to see how it turned out! Post a picture on Instagram and tag me @queensleeappetit and use the hashtag #queensleeappetit.