Of course! Making your own sauce is a bit more work, but just as tasty! Here is a great recipe for a quick strawberry sauce. (I say quick, but you need to allow it to fully cool before adding to the strawberry ice cream cake.) It is basically the same as my strawberry jam recipe, minus the lemon juice and cooked for less time. 12 oz fresh or frozen strawberries (coarsely chopped) 1/3 cup granulated sugar 1 teaspoon vanilla extract Combine the strawberries and sugar in a small saucepan over medium-high heat. Bring the mixture to a boil and cook, stirring occasionally, for about 5 minutes. Remove from the heat and stir the vanilla extract. Once cool, use a blender or food processor and process till smooth. An optional step would be to press the strawberry sauce through a fine-mesh strainer to remove the seeds. Leftovers can be placed in an airtight container and stored in the refrigerator for 2 to 3 weeks.