Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it either way.
Combine berries, sugar,
and extract
in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). Or use an immersion blender, which is a delightful tool to have in your arsenal. When cool enough, transfer mixture to blender and pulse until desired consistency is reached. (I adore my Blendtec.) Personally, I’m not a huge fan of large chunks of mystery fruit, so I like it smooth, but you can do it however you want. Wanna know what to do with it? –Make banana splits with this and Sara’s hot fudge sauce –Drizzle over plain cheesecake –Spoon over these Light and Crispy Waffles (which are the best waffles you will EVER eat!) –My proudest use of strawberry sauce: mix a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good… —Chocolate waffles, anyone? If that’s not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one! –Drizzle over angel food cake and add a dollop of sweetened whipped cream.
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