Supreme Strawberry Topping

Supreme Strawberry Topping

525 Reviews 86 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  HEISLORD5

“Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  3. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

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Reviews (525)

Rate This Recipe
Misty
1844

Misty

Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together for your topping. Some like to puree the cooked topping before adding the fresh strawberries back into it. I just use a whisker to smash them up while they're cooking - That way I don't dirty my whole blender :) I use this to top white cake and angel food cake instead of the nasty store-bought glaze.

OC Baker
475

OC Baker

The directions seemed a bit confusing to me, but I needed a place to start. Here is what I did to come up with a topping for the New York Cheesecake III on this site: * I didn't have fresh strawberries on hand, so I used a 16oz. bag of frozen strawberries. I started by cutting them all up into smaller chunks. * I added 3/4 of the strawberries into the saucepan along with the sugar. I started to cook this on medium and let it go, stirring from time to time, for about 25 minutes. * Next, I used an immersion blender to smooth the mixture out. * Finally, I added the remaining stawberries and let them cook for about 3 minutes. Added the vanilla at the very end. This was the hit of the toppings I supplied with the cheesecake. The amount of sugar worked very well for 16oz of strawberries - not too tart, not too sweet.

naples34102
443

naples34102

This couldn't be easier and is so pretty! Delicious over cheesecake, ice cream or pound cake, this is equally as good prepared with frozen strawberries as well as fresh. For a little variation, I sometimes like to add a little berry liqueur such as Creme de Cassis or Chambord, but if you ask hubs this is perfect as is! On this occasion I used this to top "Perfect Cheesecake Everytime" and found that for this purpose I wanted the topping thicker so I thickened it with a bit of cornstarch and it was just what I was after. Also, since the strawberries I used this time were HUGE and very meaty, I mashed them coarsely and added a few drops of red food coloring to make the sauce more vibrant red.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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