Quick Strawberry Sauce

A three-ingredient strawberry sauce made entirely in the microwave. No stovetop babysitting, no scorching, no stirring over a hot pan.

Fresh hulled strawberries get tossed with sugar in a heat-resistant bowl and microwaved in two five-minute rounds with a stir in between. The microwave breaks the berries down gently, and the sugar dissolves into the released juices to form a glossy, syrupy sauce. A teaspoon of lemon juice stirred in at the end brightens everything and keeps the flavor from tipping into candy-sweet territory.

Let it cool completely before serving. The sauce thickens as it sits, going from runny to a pourable consistency that clings to whatever you drizzle it over. Pour it on ice cream, cheesecake, pancakes, or stir it into yogurt.

Pro Tips

• Use a bowl bigger than you think you need. The sugar and berry juices bubble up significantly in the microwave and will overflow a small bowl.
• Stir well at the halfway point to redistribute the sugar and ensure even cooking.
• For a smoother sauce, mash the berries with a fork after cooking or run through a blender. For a chunkier topping, leave them as-is.

Variations

• Add a splash of vanilla extract with the lemon juice for a more complex flavor.
• Use a mix of strawberries and raspberries for a mixed berry version.
• Reduce the sugar to ¾ cup if your berries are very ripe and sweet.