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



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