Four ingredient, no-cook Strawberry Topping is bursting with fresh, ripe berry flavor that easily dresses up most any dessert. Adding brightness and contrast (in color, flavor and texture), this vivid strawberry sauce is delightful ladled over ice cream, angel food cake, short cake, pound cake, even lemon bread. It’s amazing on waffles and pancakes, too! Plus, it takes less than 15 minutes to prepare. How perfect is that?
This vibrant and tasty Strawberry Topping is impressive in its simplicity, in that there’s so much flavor coming from just four ingredients. Fresh, ripe strawberries’ natural sweetness is enhanced with a touch of honey; slivered almonds provide a contrasting crunch, and almond extract layers in more toasty nuttiness. The result is a bright, lively sauce that transforms simple desserts into something fresh and luscious.
This topping is more on the chunky side, like a salsa. In fact, this recipe came from good Friend Edie Landon who originally called it “Strawberry Salsa!”im
This strawberry sauce pairs well with many desserts, and a few breakfast/brunch dishes, too. Use it as a topping on:
– your favorite ice cream,
– my Aunt Dee-Dee’s Cheesecake (recipe in A Well-Seasoned Kitchen®),
– store-bought angel food cake,
– pound cake,
– my Mini Cakes with Lemon Glaze,
– my mom’s Pavlova,
– Very Lemony Bread (recipe in A Well-Seasoned Kitchen®) and
– waffles or pancakes.
Strawberry topping can be prepared earlier in the day, but tends to lose some of its vibrant red color as it sits. When made ahead, I like to add a squeeze of lemon juice, to help retain its color.
Unfortunately, I wouldn’t. This dish tastes best when prepared with fresh, ripe strawberries.
Pin this Strawberry Topping recipe now to save for later!Print
- 2 cups stemmed and sliced (1/2-inch) fresh ripe strawberries (= 16 ounce package)
- 1/3 cup slivered almonds, toasted
- 1 tablespoon honey
- 1/4 teaspoon almond extract
- Chop strawberries.
- Place in a medium mixing bowl and stir in remaining ingredients.
Make ahead: Topping can be prepared earlier in the day, but tends to lose some of its vibrant red color as it sits. When made ahead, I like to add a squeeze of lemon juice, to help it retain its color. You can also add a pinch of salt just before serving.
- Category: sauces, dessert, breakfast and brunch
- Method: no cook
Keywords: strawberries, quick and easy