We almost had a dilemma on our hands this morning when I realized we were completely out of syrup and I had asked Eric to make his amazing waffles for breakfast. I did say almost. My waffle craving self wasn’t about to pass up an opportunity to have waffles for breakfast. And for a split second I actually contemplated making a trip just for maple syrup to serve with said waffles.
Then I remembered we had strawberries. Out of season strawberries no doubt, but they looked too good to pass up and after months of cold weather and wind, I wanted something sweet and juicy and fruity. Can you blame a girl? Let’s hope not, because today those strawberries became strawberry sauce and saved our breakfast!
- 3 c strawberries
- 1 tsp lemon zest
- 4 Tbs sugar
- 1 tsp cornstarch
- Stir sugar and cornstarch together. Puree half of the strawberries. Add strawberry puree, zest, and sugar mixture to a medium-sized saucepan.
- Cut up the remaining strawberries in bite-sized pieces, set aside. Cook the strawberry sugar mixture over medium-high heat, stirring frequently, for 3 minutes – until thick and bubbly.
- Add strawberry pieces and cook 2 more minutes. Serve over waffles or pancakes.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 37Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 9gFiber 1gSugar 8gProtein 0g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.