ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry Sauce

Yield 2 cups


  • 1 1/2 quarts strawberries, divided
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons framboise liqueur

How to Make It

  1. Set aside 12 strawberries with hulls for cake garnish; remove hulls from remaining strawberries. Mash 2 cups of hulled strawberries with a potato masher.

  2. Process remaining hulled berries and next 3 ingredients in a food processor until smooth. Pour over mashed berries; stir gently. Cover and chill up to 8 hours.

  3. Note: Cake can be made up to 1 day in advance and refrigerated. Let stand at room temperature at least 2 hours before serving.