Ingredients
Scale
- 1 quart (16 ounces) ripe strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice
- ⅓ to ½ cup (70 -100 grams) sugar
- 1 tablespoon quick-cooking tapioca or cornstarch
- Pinch of salt
Instructions
- Blend strawberries: Add ½ cup sliced strawberries with lemon juice and ½ cup water (omit if using cornstarch) to a blender and blend until smooth.
- Prepare sugar mixture: In a pot, combine sugar, tapioca (or cornstarch), and salt. Stir in the blended strawberry mixture and heat over medium until boiling.
- Thicken sauce: Lower heat to simmer after boiling and cook while stirring for about 5 minutes until thickened with tapioca; skip simmering if using cornstarch.
- Add remaining strawberries: Stir in remaining sliced strawberries into the thickened sauce and heat until it returns to a simmer before turning off the heat.
- Cool and store: Transfer filling to a wide container for cooling. Once cool, store in a jar in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 70
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg