Fresh summer berries are a favorite around here. This summer berry sauce recipe allows you to combine your favorite berries to make a thick, fresh & flavorful sauce. This naturally gluten-free sauce is delicious over pound cake, ice cream, waffles or pancakes, or as a filling in crepes. You can also add a bit to a vanilla milkshake before blending for great berry flavor! The sauce is versatile and keeps up to a week in the fridge.
While you can make this with only one kind of berry, I like the blend of flavors the best. In the peak of strawberry season, when I can get big, juicy California strawberries at Costco, I make this with 3 cups fresh strawberries + 1 cup fresh or frozen raspberries. Later in the summer, when we are harvesting bowl-fulls of raspberries and blackberries from our garden, I swap the ratio to use 3 cups of berries, and only a cup of strawberries. So feel free to use whatever ratio of berries you prefer, as long as your total amount of berries is 4 cups.
This recipe makes quite a bit of sauce; unfortunately, I forgot to take pictures until we’d already enjoyed most of the sauce on our cream cheese pound cake! A single recipe will provide you with enough berry sauce to share with at least a dozen servings of pound cake, or a meal’s worth of crepes.
- 4 cups total fresh or frozen unsweetened sliced strawberries, raspberries, marionberries and/or blackberries
- ⅔ cup sugar
- 2 tsp. vanilla
- In a medium saucepan, combine the berries, sugar, and vanilla.
- Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from heat.
- Now pour all of the sauce into a blender and puree/blend until smooth.
- Store in refrigerator until ready to serve (unless you want to serve it warm).
- While it is cooking, I usually slice up an additional 2-3 cups of strawberries and put in fridge until ready to serve. When serving with pound cake, I will usually add some of the sliced berries and then pour the topping over all.