A bright strawberry forward syrup made from fresh or frozen berries cooked down with sugar and lemon. Smooth, vibrant, and ideal for pancakes, French toast, waffles, yogurt bowls, and ice cream.
A teaspoon of vanilla added at the end rounds the flavor. For thicker syrup, reduce a few extra minutes.
Works well with whipped cream or yogurt based dishes.
Ingredients
Scale
Measurement units
- Strawberries fresh or frozen
- Sugar
- Lemon juice
- Salt
Ingredients
Scale
Measurement units
- Strawberries fresh or frozen
- Sugar
- Lemon juice
- Salt
Instructions
Combine the ingredients
Combine the ingredients
Simmer to soften
Simmer to soften
Reduce until thick
Reduce until thick
Strain if desired
Strain if desired
Cool and serve
Cool and serve
Tomorrow's Meal
Strawberry Syrup Shortcake Parfait
Layered yogurt, crumbled pound cake or biscuits, and day-old strawberry syrup for an elegant no-bake dessert
You'll need to pick up:
Greek yogurt or whipped creamPound cake, sponge cake, or biscuitsFresh mint for garnish (optional)
Quick overview:
- 1.Crumble or cube leftover pound cake or biscuits into bite-sized pieces
- 2.Layer in glasses or bowls: yogurt base, cake crumbles, strawberry syrup, repeat
- 3.Top with final dollop of yogurt and syrup drizzle
- 4.Garnish with fresh mint if desired
- 5.Chill until serving; flavors meld together overnight for even better taste
Before you cook
Cook notes
- • A teaspoon of vanilla added at the end rounds the flavor.
- • For thicker syrup, reduce a few extra minutes.
- • Works well with whipped cream or yogurt based dishes.
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