Balsamic Strawberries with Sauce

Balsamic Strawberries with Sauce
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balsamic strawberries and sauce
Let’s eat cake!

In Saturday’s post, if you were reading carefully, we mentioned in passing that we made a strawberry sauce for the Strawberry Cake, rather than frosting. Not that we don’t like frosting; we do, but, sometimes, lighter and less sweet is better.

We wanted this sauce to be something like the filling in the Strawberry Balsamic Pie that we love so much, and we wanted it to be as easy as possible, too. So, we basically macerated some berries in sugar and Balsamic vinegar. Easy peasy, yet tasty. Let’s scratch some up, shall we?

Balsamic Strawberries with Sauce

Yield: 2-3 cups

Balsamic Strawberries with Sauce


  • 1 pound strawberries, hulled and sliced in half
  • 3 Tbs sugar
  • 2 Tbs balsamic vinegar

Abbreviated Instructions

Place berries in a medium-sized bowl. Sprinkle sugar on top, followed by the vinegar. Stir to coat.

Let stand for 1 to 3 hours, stirring occasionally.

Ingredient discussion:

If you’ve shopped for balsamic vinegar, you’ve found that you can purchase a quart for a couple of dollars, or a small jar for tens of dollars. What’s the difference? In general, the more expensive the vinegar, the longer it has aged, and the better it will be. That doesn’t mean go out and get the most expensive (you’ll be using two tablespoons, which could be $10 worth!). Instead, we try for something middle of the road. Not the cheapest, not the most expensive, but something that tastes pretty good. For several years, our choice has been Trader Joe’s Gold Quality Balsamic Vinegar of Modena, which is around $4 for about 8 ounces.

Procedure in detail:

making balsamic strawberries
Just strawberries, balsamic vinegar, and sugar equals delicious.

Combine. Place cut strawberries in a medium-sized bowl and sprinkle with the granulated sugar. The sugar will draw out juice from the strawberries over the next couple of hours, making a sauce. Add the balsamic vinegar and give everything a stir to coat.

macerating strawberries
Let steep for an hour, or two, or three. It’ll be good no mater what.

Macerate. Let the strawberries stand at room temperature for the next 1 to 3 hours. When you think of it, about every 30 minutes, give everything a stir to re-coat the berries with the sugar and vinegar.

Serve. When the berries have created a sauce that you’re happy with, serve over cake, over ice cream, over crêpes, or just dish up a bowl full.

That’s it! Isn’t this one of the easiest strawberry sauces ever? Just let it sit, stirring occasionally, while the strawberries make their own sauce. It also tastes great. While you might not think that strawberries and vinegar would go together, they really do. Especially balsamic vinegar, which is somewhat sweet and somewhat tart. Just like strawberries. For something like this, it’s five stars.

Worth the trouble?

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