This fresh strawberry sauce is perfect for pancakes, waffles, angel food cake, and ice cream! This simple strawberry sauce recipe is made with only 5 ingredients and is ready in 5 minutes! Plus it's healthy - paleo, refined sugar free and gluten-free!
Put 1 ½ pints (about 4 ½ cups) strawberries and water into the container of your Vitamix blender.
Start on low speed, then increase to high and blend on high speed for 2 minutes until mixture is warm.
Add honey tapioca and salt and blend for 2 more minutes until mixture is smooth
Add vanilla and chopped berries and pulse to combine.
Serve warm on ice cream, cake, pancakes, waffles, etc. Or chill and serve cold!
Notes
*Note: this sauce thickens as it cools
Store/freeze
I recommend storing this strawberry sauce recipe in two ways...
In a glass container in the refrigerator. If you plan to use it all within a few days, I recommend storing it in an airtight container in the fridge! You can either serve it cold or reheat it in the microwave or on the stovetop to serve it warm!
Freeze in ice cube trays. I used the same method I do for freezing homemade baby food to store the leftovers of this strawberry sauce recipe. To store frozen, simply pour the leftover strawberry sauce into silicone ice cube trays and freeze. Once frozen, remove the cubes from the trays and store in an airtight container in the freezer. I love to use frozen strawberry sauce in smoothies!
Ingredient substitutions
Strawberries. Any berry works perfectly well in this recipe. You many need to adjust the amount of water depending on the water content of the berries you choose!
Water. For a creamier sauce substitute coconut cream or milk, whole milk, whipping cream, half and half, etc. etc.
Honey. Any liquid sweetener of your choosing works beautifully in this strawberry sauce recipe. I recommend using maple syrup for a vegan version!
Vanilla Extract. If you want to get extra fancy, use vanilla beans or vanilla bean paste in place of the vanilla extract.
Instant tapioca. I have discussed this ingredient before, and I see it as an absolute pantry staple for all things fruity. If you do not have it, tapioca starch or cornstarch can be used in place of instant tapioca, but the amount will likely vary.