This is my simple, go-to strawberry topping recipe for blintzes, cheesecake, pancakes– basically anything that needs a sweet and juicy berry topping. Strawberries are in season now, so it’s a great time to find beautiful (and affordable) ripe berries at your local market. When strawberries aren’t in season, you can use frozen berries instead– just let them thaw and chop them up before measuring. Yummy!
Passover Note: If you’re serving this topping at Passover and you’re avoiding kitniyot, use potato starch instead of cornstarch.
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- Put chopped strawberries and sugar into a small saucepan. Add 1/3 cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.
- Mix cornstarch with 2 tbsp of water until a thick liquid forms.
- Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.
- You can serve the topping as-is with a chunky texture, or puree it smooth with an immersion blender. You can also puree it halfway, so that it’s almost smooth but still has some texture.
- Use for anything that requires a sweet strawberry topping- cheesecake, ice cream sundaes, waffles, or my personal favorite, cheese blintzes!