- Hull and slice the strawberries in half, lengthwise.
- In a medium saucepan, add all of the ingredients and bring to a boil. Allow to reduce for about 15-25 minutes.
- Once reduced, use a hand blender to blend the sauce until there are no more whole strawberries.
- Cool before serving.
- The strawberry sauce can last up to 2 weeks stored in an airtight container in the refrigerator.