Bourbon Vanilla Strawberry Sauce

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I spend a good part of my day in the kitchen. Whether it’s writing recipes, working on various food photography projects, or making a my morning smoothie, I’m always there.

Sometimes, by the end of the day, I don’t want to spend an hour making a labor intensive dinner like this one, even if I do thoroughly enjoy the results.

That means I have to get creative with what I have on hand to make something quick. Last night? I had some strawberries, an overripe banana, and some Ezekial bread in the freezer, so I made a vegan French toast, which, to be honest, was just okay.

Bourbon Vanilla Strawberry Sauce 2

The strawberries, however, turned into an amazing sauce when I added some bourbon and vanilla extract. I can already imagine adding it to ice cream, spreading it on toast, or maybe making another attempt at the French toast.

I only had 1 tablespoon of bourbon left, which gave it a bit of a kick, but I can imagine another tablespoon might be better. I can also imagine adding some orange zest to this as well, but didn’t think of that until just now. I’ll definitely give that a try next time.

Bourbon Vanilla Strawberry Sauce


Bourbon Vanilla Strawberry Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce


  • 1 pound strawberries hulled
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon bourbon
  • Pinch of salt


  • Put the strawberries and sugar in a saucepan and add about 1/4 cup water. Bring to a boil and let cook until strawberries are broken down and soft, about 15 minutes or so. Reduce heat if it starts to boil over. Add a pinch of salt.
  • When the strawberries are thickened, turn off the heat and add the bourbon and vanilla. Stir and allow to cool slightly.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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