Fresh Strawberry Topping

“Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Fresh Strawberry Topping). From Fine Cooking, Spring 2002.”
READY IN:
2hrs 30mins
YIELD:
1.5 quarts
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g strawberries, cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices
  • 118.29 ml sugar
  • 0.25 ml salt
  • 236.59 ml strawberry jam (about 11 ounces)
  • 14.79 ml lemon juice

Directions

  1. Toss berries with sugar and salt in a medium bowl. Let them stand for about 30 minutes to dissolve sugar, tossing occasionally.
  2. Meanwhile, process jam in food processor until smooth; transfer to small saucepan. Bring jam to simmer over medium-high heat. Cook, stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
  3. To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!

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