- 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
- 2 teaspoons cornstarch
In a medium saucepan, combine juice from strawberries and cornstarch.
Cook over, medium heat, stirring constantly, until mixture thickens.
Cook 2 minutes longer.
Add strawberries and heat to serving temperature.
Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.