What to do with leftover strawberry sauce?

I have about 2 cups worth of leftover sauce and rather use it for something else besides ice cream topping and waffles. Any ideas?
What to do with leftover strawberry sauce?
put 1 tablespoon of brown sugar(not the soft one) in a tumbler (a glass not too big not too small!)with half a lime cut into 6 pieces.with the back of a wooden spoon squish the lime and sugar together....

add a shot glass of plain vodka, 3 tablespoons of strawberry sauce fill with ice and then with tonic water stir or shake and voila'!!!



STRAWBERRY CAIPIROSKA cocktail!



oh so yummy!

if you want to do it for the kids don't add the vodka ;)

i enjoy it both ways!
Reply:Fold into whipped cream with pineapple and toasted coconut.
Reply:it makes a good homemade facial mask
Reply:make this salad



spinach,

feta cheese

strawberries

sunflowers seeds

cranberries

strawberry sauce (whisk in a little oil, to make vinaigrette)

goat cheese balls (paddy with your hand)



add chicken, shrimp, prawns, steak, salmon, or whatever you like.
Reply:Emeril Lagasse has a great recipe for Lemon Pudding Cakes with Strawberry Sauce!



5 teaspoons unsalted butter, at room temperature

3 large eggs, separated

1 1/2 cups whole milk

1/3 cup fresh lemon juice

1 tablespoon grated lemon zest

3/4 cup granulated sugar

1/4 cup all-purpose flour

1/8 teaspoon salt

Confectioners' sugar, for garnish

Strawberry Sauce

6 large mint leaves, cut into chiffonade



1. Preheat oven to 350 degrees F. Lightly grease six 3/4-cup custard cups with 1/2 teaspoon of the butter and place in a large roasting pan.



2. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated sugar, the flour, and salt, and beat until smooth.



3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the yolk mixture, being very careful not to over mix.



4. Divide the batter among the prepared dishes. Pour enough warm water into the roasting pan to come halfway up the sides of the dishes. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Remove from the oven and transfer the ramekins to 6 dessert plates to cool slightly.



5. Sift confectioners' sugar over each pudding cake and top with 1/2 cup of the strawberry sauce. Garnish with the mint and serve warm.