This is a must have breakfast recipe! Perfect for pancakes, waffles, crepes and more. Go the extra mile and add sweetened whipped cream on top, you won't regret it!
hulled and diced small
fresh lemon juice
6 - 8
In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
You can also substitute with half honey.
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