Wash the strawberries. I like to wash my strawberries in water mixed with white vinegar.
I recommend making this several hours (or the prior night) before baking cakes or adding to batters. The strawberry sauce needs to be completely cooled before using in batters or as a topping.
Remove the stems of the strawberries and cut the strawberries in half. Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System.
Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.
Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberry sauce will be thick like tomato sauce.
Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating. Do not use hot or warm strawberry reduction in batters or for baking. The strawberry sauce needs to be completely cooled for use in baking or as a topping.
Store the leftover strawberry reduction in an airtight container in the refrigerator for up to 2 days. You can also freeze the strawberry reduction for up to 6 months and defrost it when needed.
Video
Notes
I recommend making this several hours (or the prior night) before baking cakes or adding to batters. The strawberry sauce needs to be completely cooled before using in batters or as a topping.
You can use fresh or frozen strawberries to make this strawberry sauce. If using frozen strawberries, make sure to defrost them before pureeing them.