Simple Strawberry Glaze

Simple Strawberry Glaze

Fresh strawberries simmer down into a glossy, ruby-red glaze in under 20 minutes.

Total 35 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This glaze cooks fresh strawberries with sugar and a touch of cornstarch until thick and glossy, then strains out the seeds for a smooth, pourable finish. Spoon it over cheesecake, shortcake, pound cake, or fresh berries for a bright, fruity topping. It keeps well in the fridge for drizzling over desserts throughout the week.

Ingredients

  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. Place half of the strawberries in a 6-quart saucepan and mash lightly with a fork or potato masher. Set the remaining halved strawberries aside.

  2. In a small bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.

  3. Add the water and lemon juice to the mashed strawberries, then stir in the sugar-cornstarch mixture until fully combined.

  4. Set the saucepan over medium heat and bring to a simmer, stirring frequently, until the mixture thickens and turns glossy.

  5. Pour the hot mixture through a fine-mesh strainer into a heatproof bowl, pressing with a spatula to extract as much liquid as possible; discard the seeds and pulp left behind.

  6. Return the strained glaze to the saucepan, stir in the reserved strawberry halves, and cook over low heat just until warmed through and the berries are glossy.

  7. Remove from heat and let the glaze cool to room temperature before using; it will continue to thicken as it cools.

  8. Transfer the glaze to a jar and refrigerate until ready to use, up to 1 week.

Rate this recipe

★ 3.7 (1)

Simple Strawberry Glaze

This glaze cooks fresh strawberries with sugar and a touch of cornstarch until thick and glossy, then strains out the seeds for a smooth, pourable finish. Spoon it over cheesecake, shortcake, pound cake, or fresh berries for a bright, fruity topping. It keeps well in the fridge for drizzling over desserts throughout the week.

35 min 16 oz 65 cal

Ingredients

  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. 1

    Place half of the strawberries in a 6-quart saucepan and mash lightly with a fork or potato masher. Set the remaining halved strawberries aside.

  2. 2

    In a small bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.

  3. 3

    Add the water and lemon juice to the mashed strawberries, then stir in the sugar-cornstarch mixture until fully combined.

  4. 4

    Set the saucepan over medium heat and bring to a simmer, stirring frequently, until the mixture thickens and turns glossy.

  5. 5

    Pour the hot mixture through a fine-mesh strainer into a heatproof bowl, pressing with a spatula to extract as much liquid as possible; discard the seeds and pulp left behind.

  6. 6

    Return the strained glaze to the saucepan, stir in the reserved strawberry halves, and cook over low heat just until warmed through and the berries are glossy.

  7. 7

    Remove from heat and let the glaze cool to room temperature before using; it will continue to thicken as it cools.

  8. 8

    Transfer the glaze to a jar and refrigerate until ready to use, up to 1 week.