strawberry sauce with chambered


I don’t know about you and your area of the world, but boy, have we ever had a BUMPER crop of strawberries this spring due to all of the incredible weekly rains that we have received.  So W.D. and I have just been whipping up all sorts of recipes to use these precious red beauties.  Trust me, we don’t eat gourmet every day; in fact, we eat more simply on a day to day basis than otherwise..

I’m married to a simple guy who loves simple things.  Don’t get me wrong, he loves it when I prepare something more on the more elegant and ‘gourmet’ side; but he’s just as happy with a simple dish any day.  So here’s a super simple recipe for you: a strawberry sauce to drizzle over just about anything.  In this case, the sauce taken to a new level with the addition of Chambord.  This Strawberry Chambord Sauce is perfect drizzled over a strawberry layer cake with a cream cheese or mascarpone cheese frosting.
Nothing fancy at all, but made fancier by the addition of the Chambord.
How easy is that?
And how yummy?

Strawberry Sauce with Chambord Sauce

strawberry sauce with chambered


  • 2 pints fresh strawberries
  • 1 tsp. freshly squeezed lemon juice
  • 1 cup sugar
  • 2 - 4 Tbsps. Chambord (raspberry liquor) or Framboise or raspberry brandy


  1. Wash, hull, and slice the strawberries.
  2. Process with a food processor or inversion blender.
  3. Add the sugar, lemon juice, and Chambord liquor.
  4. Blend until smooth.
  5. Drizzle over ice cream or cake.