I did it…
I made the strawberry stopping I was telling you about last week. Isn’t it puuuurty? Strawberries are soooo good right now. I can’t get enough of them. I eat them all week on top of oatmeal, with yogurt, and simply by themselves. If I’m craving something really sweet, I will pour some milk over them and sprinkle with sugar – strawberries and cream anyone? Vincenzo taught me that little trick…my boy, he’s wicked smaaaawt (name that movie).
So “strawberry” is one of my favorite dessert flavors, but I truly love strawberry topping because of my Grandma and Grandpa Den Beste. I’m Dutch, can ya tell? They were farmers and literally made everything from scratch. My grandma was an amaaaazing baker and never wrote anything down. That seriously amazes me. If I don’t write it down, it’s gone…like in Alaska gone. She made stuff like sticky, caramely, cinnamony rolls, sour cream raisin pie, peanut butter balls, and yes, fresh strawberry topping.
When we would visit as kiddos, she always had strawberry topping…here’s the kicker, it was stored in a cool whip container!!! What grandma didn’t store food in cool whip containers? I love it, I love it, I love it.
She never had just plain vanilla ice cream, it was always pineapple or butter pecan. I know, weird combos, but that’s what was in the freezer every time. I didn’t even care, I poured that goodness all over butter pecan and enjoyed every second of it. My brother was a big fan of just eating it straight out of the cool whip container…you go Matt! Talk about sweet tooth – my brother loooooves sugar. Like sister, like brother…like brother like sister?
This stuff is soooo easy to make. Add strawberries, sugar and vanilla to a pot and simmer over medium heat until the strawberries start to soften. You could serve it just like this because a sauce does form, but I like to blend about half of the strawberries and add the puree back in to thicken it up a bit.
Isn’t it absolutely beautiful? I could cry. I eat this stuff over frozen yogurt – so satisfying and not that unhealthy. I’m thinking this would be good over plain greek yogurt…and I mean darn good.
Insert slurping noise here.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2 cups strawberries, cut in half
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- Place all ingredients in a pan over medium heat.
- Stir and cook strawberries until they just start to break down, about 2-3 minutes. A sauce will form and strawberries will be soft.Take off heat.
- Place about half of the strawberries in a blender and puree until smooth. Put puree back into sauce pan and stir. Place in refrigerator to cool.