I developed a simple Recipe for Strawberry Glaze using fresh strawberries and a few pantry staples, so you can skip the store-bought bottle and make a fresh strawberry sauce in minutes.
I’ve always thought a dessert can flip its whole vibe with a spoonful of Strawberry Dessert Sauce. Using just fresh strawberries and cornstarch I got this glossy, slightly tangy glaze that makes whatever it’s on feel a little fancier, like someone stepped in and upgraded the whole thing.
I keep finding myself sneaking tastes while I’m supposed to be setting a table, and when I pile it onto Glazed Strawberries For Cheesecake people actually ask if I bought it. There’s something about that color and shine that tricks you, makes you curious, like what else have I been missing?
Ingredients
- Strawberries: Fresh, juicy, natural sweetness, vitamin C and fiber, a bright tart note.
- Granulated sugar: Pure sweetener, adds shine and body, mostly carbs, not healthy if used lots.
- Lemon juice: Bright acid that balances sweetness, adds vitamin C and tart fresh flavor.
- Cornstarch: Thickens without changing flavor, mostly carbs, helps sheen, use sparingly.
- Light corn syrup optional: Gives glossy shine, smoother glaze, extra sugars, skip if you want.
- Salt: Tiny pinch enhances flavor and balances sweetness, barely noticeable but important.
Ingredient Quantities
- 1 lb (450 g) fresh strawberries, hulled
- 1/3 cup (about 65 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp cold water
- a pinch of salt
- 1 tbsp light corn syrup (optional for extra shine)
How to Make this
1. Hull and roughly chop 1 lb (450 g) fresh strawberries, don’t worry about perfect pieces, a few big chunks are fine.
2. Put the chopped strawberries in a medium saucepan with 1/3 cup (about 65 g) granulated sugar, 1 tbsp fresh lemon juice and a pinch of salt, stir and let sit about 10 minutes so the berries release their juices.
3. Heat the pan over medium heat and cook, stirring now and then, until the sugar dissolves and the berries start to break down, about five to seven minutes; mash some with a spoon or potato masher if you want a smoother texture.
4. While the berries cook, mix 1 tbsp cornstarch with 2 tbsp cold water until completely smooth to make a slurry.
5. Bring the strawberry mixture to a gentle simmer then slowly whisk in the cornstarch slurry, keep stirring so it doesn’t clump and cook one to two minutes until the glaze thickens and becomes shiny.
6. If you want extra shine stir in 1 tbsp light corn syrup now and cook another 20 to 30 seconds, then remove from heat.
7. For a silky smooth glaze push the mixture through a fine mesh sieve into a bowl using the back of a spoon, or skip this step if you like it chunky and rustic.
8. Let the glaze cool to room temperature so it firms up a bit, then transfer to an airtight container and refrigerate; it will keep up to five days.
9. Reheat gently on low or microwave briefly if too thick before using, or thin with a teaspoon or two of water if needed.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Medium saucepan
4. Wooden spoon or silicone spatula
5. Potato masher or fork
6. Measuring cups and spoons
7. Small bowl and whisk (for the cornstarch slurry)
8. Fine mesh sieve and spoon (optional for a smooth glaze)
9. Airtight container or jar for storage
FAQ
Strawberry Glaze Recipe Substitutions and Variations
- Strawberries: swap with frozen strawberries (same weight, thaw and drain, then simmer a little longer) or 1/2 cup strawberry jam (skip some sugar, thin with a splash of water if too thick).
- Granulated sugar: replace with 3 tbsp honey or 3 tbsp maple syrup (reduce any extra liquid slightly and cook gently since liquid sweeteners brown faster).
- Cornstarch: use equal amounts of arrowroot or tapioca starch instead (arrowroot gives a clearer, shinier glaze, but don’t boil it too long or it can break down).
- Light corn syrup (for shine): substitute 1 tbsp apricot jam thinned with 1 tsp hot water, or 1 tbsp light agave or honey (brush warm glaze on fruit for best shine).
Pro Tips
1. Let the berries sit with the sugar a bit before you heat them, it really draws out flavor and juice — sorry, dont use that word — you can skim or save that extra liquid to loosen the glaze later if it gets too thick.
2. Mix the cornstarch with cold water until totally smooth, then add it slowly while whisking into a gently simmering pot so you dont get lumps, and stop cooking as soon as it thickens to keep the bright color and fresh taste.
3. If you want a glossy, stable finish add a touch of light corn syrup or a teaspoon of butter at the end, its subtle but it keeps the shine and helps the glaze stay spreadable on tarts and cakes.
4. For a silky look push the glaze through a fine mesh or blitz it briefly with an immersion blender, cool it before refrigerating, and reheat very gently or stir in a teaspoon of water if it firms up too much.
Strawberry Glaze Recipe
I developed a simple Recipe for Strawberry Glaze using fresh strawberries and a few pantry staples, so you can skip the store-bought bottle and make a fresh strawberry sauce in minutes.
4
servings
124.5
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Medium saucepan
4. Wooden spoon or silicone spatula
5. Potato masher or fork
6. Measuring cups and spoons
7. Small bowl and whisk (for the cornstarch slurry)
8. Fine mesh sieve and spoon (optional for a smooth glaze)
9. Airtight container or jar for storage
Ingredients
-
1 lb (450 g) fresh strawberries, hulled
-
1/3 cup (about 65 g) granulated sugar
-
1 tbsp fresh lemon juice
-
1 tbsp cornstarch
-
2 tbsp cold water
-
a pinch of salt
-
1 tbsp light corn syrup (optional for extra shine)
Directions
- Hull and roughly chop 1 lb (450 g) fresh strawberries, don't worry about perfect pieces, a few big chunks are fine.
- Put the chopped strawberries in a medium saucepan with 1/3 cup (about 65 g) granulated sugar, 1 tbsp fresh lemon juice and a pinch of salt, stir and let sit about 10 minutes so the berries release their juices.
- Heat the pan over medium heat and cook, stirring now and then, until the sugar dissolves and the berries start to break down, about five to seven minutes; mash some with a spoon or potato masher if you want a smoother texture.
- While the berries cook, mix 1 tbsp cornstarch with 2 tbsp cold water until completely smooth to make a slurry.
- Bring the strawberry mixture to a gentle simmer then slowly whisk in the cornstarch slurry, keep stirring so it doesn't clump and cook one to two minutes until the glaze thickens and becomes shiny.
- If you want extra shine stir in 1 tbsp light corn syrup now and cook another 20 to 30 seconds, then remove from heat.
- For a silky smooth glaze push the mixture through a fine mesh sieve into a bowl using the back of a spoon, or skip this step if you like it chunky and rustic.
- Let the glaze cool to room temperature so it firms up a bit, then transfer to an airtight container and refrigerate; it will keep up to five days.
- Reheat gently on low or microwave briefly if too thick before using, or thin with a teaspoon or two of water if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 138.25g
- Total number of serves: 4
- Calories: 124.5kcal
- Fat: 0.34g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.1g
- Monounsaturated: 0.1g
- Cholesterol: 0mg
- Sodium: 15mg
- Potassium: 179.5mg
- Carbohydrates: 30.66g
- Fiber: 2.25g
- Sugar: 25.5g
- Protein: 0.79g
- Vitamin A: 11IU
- Vitamin C: 67.9mg
- Calcium: 18.25mg
- Iron: 0.45mg
