1/3 cup white sugar
1 teaspoon vanilla
1 pint strawberries, stemmed and halved
In a saucepan over medium-high heat, combine sugar, vanilla and about 2/3 of the strawberries. Cook, stirring occasionally, until sauce thickens, about five minutes. Remove from heat.
Smooth out sauce with a whisk, immersion blender or standing blender. Stir remaining 1/3 of strawberries into sauce.
Serve as topping over ice cream, angel food cake, shortcake, white cake, cheesecake or even waffles or pancakes. Refrigerate any leftovers.
Makes 4 servings