Lush, thick, bright, jewel-like ruby-red in color, and bursting with fresh berry flavor, our Strawberry-Raspberry Sauce made with fresh strawberries and raspberries falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet versatile dessert sauce. After prep, this recipe is ready in just 15 minutes!
Best Ever Strawberry-Raspberry Sauce:
An Indispensable Dessert Recipe
Spring has finally arrived and summer is just around the corner. With spring and summer, comes the opportunity to work with fresh, in-season berries—truly, a baker’s reverie. And, as Rose Levy Beranbaum once wrote, “Raspberries are the crown jewels of the baking world.” I couldn’t agree more. They are my favorite berry.
When I make fresh homemade strawberry jam, if I do not pick my own, I like to use the freshest California Strawberries I can find at my local Whole Foods Market or The Fresh Market. Both of these markets are standouts when it comes to fresh, quality and organically grown produce.
Today, I am tickled pink to share with you my original recipe for Strawberry-Raspberry Sauce. It was created initially to add to buttercream frosting recipes but soon found its way into so many other recipes of mine. This sauce is lush. It’s thick, bursting with fresh summer berry flavor and the jewel-like ruby-red color is simply stunning. Best explained, this sumptuous dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. Just wait until you see the special dessert coming soon to the blog using this homemade sauce!
As I have mentioned before, calling a recipe “the best” or “best ever” in the title or subtitle sounds quite lofty—that is, unless you can back it up with some serious facts as to just what makes it a total standout amongst others in the same class. But, I am here to give testament to this very fact based on my experience.
For instance, many recipes call for the addition of water and use of a thickener such as cornstarch. This is totally unnecessary and dilutes both the color and flavor. On the other hand, this recipe concentrates the flavors of the berries and the color is naturally deepened after cooking. The only flavoring added is a tiny shot of lemon juice to enhance the berries. Due to the lovely thickness of this Strawberry-Raspberry Sauce, it easily accommodates a splash of liqueur making it utterly divine in desserts.
For this berry sauce, I like to add a splash of either Grand Marnier®, Cointreau®, framboise or Chambord®. Even in my post for Strawberry Shortcake with Mixed Berries, I mention how The Big Lug and I like to add a splash of liqueur to jam used in desserts:
“We like to layer our Strawberry Shortcake with the finest strawberry jam spiked with a small dose of Grand Marnier® for a slight hint of orange to enhance the flavor of the fresh juicy berries.”
As for my love of and penchant for combining strawberries and raspberries, this is what I wrote in my post for Very Berry Strawberry Cobbler:
“I grew up with raspberry bushes in our backyard and enjoyed picking them when I was very little. I was fascinated by them—their vibrant fuchsia-red color (so pretty), their shape and their amazing structure as well as how a warm freshly picked raspberry just bursts into your mouth when you bite into it. The flavor of raspberries is unbeatable, too. Even when I am working with strawberries, I like to mingle some raspberries in to make the strawberries truly shine. The pairing of raspberries with strawberries has been a “thang” with me dating way back. In fact, the first paleo jam featured here on the blog, Raspberry-Strawberry Honey Jam, obviously was a combination of the two. These berries are just plain better together rather than apart. Wouldn’t you agree? They’re like the perfect berry marriage.”
Not only is our Strawberry-Raspberry Sauce gorgeous and a feast for the eyes, it is extremely versatile. Here is a baker’s dozen (13) of ideas for enjoying Strawberry-Raspberry Sauce:
- Whisk into pure maple syrup for French toast, pancakes and waffles or use alone
- Drizzle on oatmeal or granola
- Swirl into cake, coffee cake and cheesecake batters
- Swirl into homemade ice cream
- Spoon on top of ice cream to make sundaes
- Whip into buttercream frostings and whipped cream
- Drizzle on desserts like angel food cake, pound cake and cheesecake
- Drizzle on chocolate desserts like flourless chocolate cake
- Serve with Coeurs à la Crème
- Use as a filling for crêpes and layer cakes
- Use to layer cake, whipped cream and fruit to make trifles
- Stir into yogurt
- Stir into cocktails (Heck yes!)
What makes our recipe for Strawberry-Raspberry Sauce wicked good?
Luscious, velvety smooth, bursting with fresh summer berry flavor, our jewel-like ruby-red homemade sauce is simply stunning. Best explained, this sumptuous dessert sauce falls between a fresh but lightly cooked berry coulis and homemade jam. Using fresh raspberries and strawberries in a 1:1 ratio, only natural sugar and a touch of fresh lemon juice to enhance the flavor, this sauce tastes much better than anything store bought. Nothing artificial here.
Our recipe provides plenty of tips making it easy to prepare. Amazingly, after prepping the berries, it is ready in just 15 minutes! Our Strawberry-Raspberry Sauce keeps in the fridge for up to 1 week making it ideal for either large recipes or small when using it as a component. Use this incredibly versatile sauce to top your favorite desserts, breakfast and brunch treats such as French toast, pancakes and waffles or to top your favorite ice cream to make an exceptional sundae. Add a splash of liqueur for an extraordinary dessert experience. Finally, this splendid sauce also makes a fabulous and thoughtful gift from the kitchen. The applications are truly endless. This is as wicked good as wicked good gets!
For the berry lovers in your life, whip up a batch soon. You will be more than glad you did! That’s a bona fide promise.
- 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
- 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
- ½ cup (100 grams) organic granulated cane sugar
- 1 teaspoon (5 ml) freshly squeezed lemon juice
Tips:Strawberries should weigh 227 grams after being hulled. After puréeing and straining the strawberries and raspberries, there should be about ¾ cup purée of each or a total of 1½ cups. While cooking, stir often with a silicone (heatproof) spatula to prevent scorching and burning. To Make Double Batch: Berries should weigh 16 ounces each (after hulling strawberries) and measure about 3 cups each (generously for the raspberries). Increase sugar to 1 cup (200 grams) and lemon juice to 2 teaspoons (10 ml). Use medium to large sized saucepan. After bringing strained purée to a boil over medium-high heat, reduce to medium heat. Cook, stirring frequently, for 8 to 10 minutes while skimming foam from sides of saucepan using a slotted spoon. Reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 20 minutes. When done, there should be 1½ cups of sauce or about 450 grams. Store in airtight container in refrigerator for up to 1 week. To Reheat Sauce: Heat in microwave using short 5-second bursts, stirring in between. Alternatively, reheat in saucepan over medium-low heat stirring often. For Spiked Strawberry-Raspberry Sauce: Add a splash (about 1 to 2 teaspoons) liqueur such as Grand Marnier®, Cointreau®, framboise or Chambord® to sauce once completely cooled. Freezing Tips for Long-Term Storage: 1) FILLING: Be sure to use nice thick glass jars (to withstand freezing) with tight lids made for storing jam. Alternatively, plastic containers with tight lids can be used. When filling container, fill the sauce up to within 1/2 inch from the top. This will allow space for the sauce to expand during freezing. In other words, be sure not to overfill glass jars because expansion during freezing can cause breakage. Also, do not freeze partially filled jars because the extra air space in the jar can cause freezer burn. 2) STORING: Sauce will keep for up to 6 months without any loss of flavor, but can be stored up to 12 months. Be sure to label and date container before freezing. 3) THAWING: To thaw the sauce, place container in refrigerator to thaw gradually until fully thawed. This will allow any condensation formed to be on the outside of the jar and not in the sauce preventing a thinner consistency. To quick-thaw, place container of sauce in a warm water bath (such as in a large bowl or washing basin). Do not use hot water. Thaw it gently on the counter or in the sink. Do not refreeze after thawing. 4) TO THICKEN: Since sauce will be slightly thinner after freezing, it may be cooked down a bit in a saucepan over medium heat until desired consistency is reached. Allow to cool before using in recipes. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.