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Homemade Strawberry Glaze

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Perfect for Strawberry Pie, Cheesecake, spoon over ice cream, or Tarts, this Homemade Strawberry Glaze is a must make! You can even put it on brownies or cake!

Homemade Strawberry Glaze - with just 3 ingredients and less than 15 minutes, you can have fresh strawberry topping for desserts or ice cream! You won't want to miss this recipe! Be sure to save it your Recipe Board!

Strawberries are my favorite fruit, not only because they are delicious, but they are also so versatile. There are endless desserts you can make with them! And they are also perfect on salads too. Recently, after I made this Homemade Strawberry Glaze to go on top of the Chocolate Chip Strawberry Pizza, I knew it was a recipe to keep around. The recipe goes together quickly and can be used on a variety of your baked treats.

Homemade Strawberry Glaze | Recipe on HoosierHomemade.com

Depending on how chunky you want your glaze, and how you plan on using it, you can put it through a sieve or the food processor. We used the food processor because it was quicker, and it worked great. Just make sure you do this after the mixture is cooked and put together.

Homemade Strawberry Glaze | Recipe on HoosierHomemade.com

With just a few simple ingredients, you can make your own Homemade Strawberry Glaze. First, you will need Strawberries (of course), then cornstarch for thickening, sugar for flavor, water to thin it a bit, and the food coloring is optional (I used it).

Homemade Strawberry Glaze | Recipe on HoosierHomemade.com

You can use this Homemade Strawberry Glaze on these desserts…

Strawberry Desserts with Glaze | on HoosierHomemade.com

Chocolate Chip Strawberry Pizza | Strawberry Tarts | Strawberry Pie

Homemade Strawberry Glaze

Homemade Strawberry Glaze

Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes

This Strawberry Glaze is perfect for Pie, Ice Cream, Cheesecake and more. Recipe on HoosierHomemade.com


  • 1 cup fresh Strawberries, cleaned and mashed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • Few drops Red Food Coloring, optional


  1. Mash the Strawberries and set aside
  2. In a saucepan, combine sugar and cornstarch
  3. Stir in water and mashed berries
  4. Bring to a boil, stirring constantly
  5. Stir in food coloring if desired
  6. Cook and stir 3 minutes until thick
  7. Remove from heat and transfer to bowl, cool 10-15 minutes
  8. If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g
Where would you use this glaze? Do you make any other flavors?


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  1. Stefano caputo says:

    How can you use the combo of Strawberry’s and Brownies?

  2. Christina Valentine says:

    How long is the strawberry glaze good for, I made some last week and I have another party to go next week too .

    1. Hi Christina, the glaze will last at least a week in the fridge in an airtight container.
      Happy Baking!

      1. how do you use it after taking it out of the fridge because it’s solidified like jello after sitting in the fridge. can you just microwave it or heat it on the stove to reheat it to make it more liquid again? it would probably need water added too?

        1. Hi Melissa, yes you can just heat it in the microwave or on the stove. No need to add water.

  3. Hey, I have a question! I’m looking for a glaze that, if I put it on cookies, would harden after it sits for a while, so that then I could package the cookies. Would this glaze work for this?

    1. Madeline from HoosierHomemade says:

      Hi Ella,
      This recipe does not harden. Sorry!

      1. Rachel. Clay says:

        Hi, is cornstarch same as cornflour to make sauce, thanks😊🌈

        1. Hi Rachel, no cornstarch is different. You can use flour to thicken, however cornstarch works better.

  4. Mark Valenzuela says:

    First time making my own from a recipe. It was easy to follow but can be misunderstood. So far my glaze has came out good didn’t use no food coloring. The thing is is 10-15 minutes enough to cool down?

    1. Madeline from HoosierHomemade says:

      10-15 minutes should make the glaze not too hot to the touch, but always be careful! Glad that it turned out well!

  5. When I was making this the starch clumped together. I tried whisking it and it didn’t help much. Any advice?

    1. Hi Brittney, when did you add the cornstarch? Was the cornstarch fresh? Sometimes is has a different reaction when it’s a bit old. I know for me, I don’t use cornstarch very often, so I have to buy it fresh.

      1. The starch was brand new, picked it up at the store yesterday morning so I’m not sure what caused it to happen. I ended up just removing the clumps from the glaze and it still turned out just fine.

        1. I’m not sure either. Maybe the sugar and starch didn’t mix well before the liquid was added.

        2. Sorry to bud in here but just thought I’d ad that your cornstarch likely clumped up because the mixture was too hot. I ALWAYS add my cornstarch to a tablespoon or two of water and mix it in a small cup to form a paste before adding it to anything that is hot and actively cooking (sauce, soup, etc.). Then continue to whisk whatever you are adding the cornstarch and water paste mixture into as you add it so it stirs in evenly without clumping.

          1. Bud in too, cornstarch always must be added to cold liquid. You can either do it like Cristy suggested or cool some of the liquid you are adding it to and then add the cornstarch to the cooled liquid. And it must be brought up to a boil to thicken.

            I personally like using gelatin for fruit instead of cornstarch.

    2. D. Morgan says:

      Always mix the sugar and cornstarch thoroughly before adding the liquid and heating. Try it.

      1. Thank you! Yes, mixing the sugar and cornstarch is very helpful.

      2. Exactly right if not it always clumps and is hard to mix in

  6. This recipe was great easy and taste awesome

    1. Madeline from HoosierHomemade says:

      I am so glad you liked it Sharon!

  7. Do you have to mash the strawberries or can you use them whole for a pie.

    1. Madeline from HoosierHomemade says:

      Hi Kitty-
      This is more of a glaze than a pie filling, but you can certainly create whatever consistency you prefer. We used this glaze on top of this strawberry pie recipe!
      Hope that helps!

      1. Hello, I just made this incredible glaze !!!! Was so easy !,,
        Second batch put in blueberries also YUM YUM!!!

        1. So excited you liked it Doris! Thanks for letting me know!

  8. I love this recipe, it’s quick taste good and the best part is didn’t have to go into town to go hunt for strawberry glaze… thank you so much!!

    1. So excited you like the Strawberry Glaze recipe Patricia! Thanks for stopping by!

      1. Can you use frozen strawberries?

        1. Hi Bianca, yes you can. Just be sure that they don’t have added sugar in them.

        2. How would I go about freezing the strawberry glaze?

          1. Hi Ashley, I would put the strawberry glaze in a freezer safe container, label it and freeze it.
            I have not tried freezing it, but I don’t see any reason why you can’t.

  9. felicia mendoza says:

    can you freeze this glaze and use it for a later time?

    1. Hi Felicia, I have not frozen it, but I don’t see why you couldn’t.

  10. Very easy to make!!! And good I would taste the strawberries first to see if there sweet enough made one batch and it came out a little bitter due to the strawberries but I just added a little more sugar and got the sweetness I wanted…I used this glaze for crepes and was delicious

    1. So glad you liked it Maria! Thanks for letting me know!

  11. I don’t like the taste of cooked strawberries, will this mixture still keep the fresh strawberry taste or will the mashed berries being mixed in before heating come out tasting like every other cooked strawberry mixture?

    1. Hi Ani, well I’m really sure because I have not tasted it any other way. I think it tastes like fresh strawberries.

  12. How long will this glaze last once made?

    1. Hi Valerie, the glaze will last at least a week in the fridge.

      1. Nope. LOL It won’t last a day. At least around here. Because it is so good some one will eat it.

  13. does this have to be refrigerated after it is made or can it sit out on a cake for the afternoon on top of buttercream? thanks.

    1. Hi Vikki, you should refrigerate it, but it can stay out for awhile, maybe 2-3 hours.
      Happy Baking!

  14. The recipe is confusing. First it says to add mashed berries to cornstarch, sugar, water mixture, but then it says to add cooled mixture to the mashed berries, Which is it??

    1. Sorry Fran, you are correct, I repeated a step by mistake. Here are the correct directions –
      Mash the Strawberries and set aside
      In a saucepan, combine sugar and cornstarch
      Stir in water and mashed berries
      Bring to a boil, stirring constantly
      Stir in food coloring if desired
      Cook and stir 3 minutes until thick
      Remove from heat and transfer to bowl, cool 10-15 minutes
      If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.

    2. Paula croxton says:

      Do you mean 1 cup mashed strawberries or 1c whole strawberries which are then mashed?

      1. Madeline from HoosierHomemade says:

        You should have 1 cup of mashed strawberries- so you will need more than 1 cup of whole strawberries. Hope this helps!

    3. Worked out really well – recipe was pretty straight forward I thought – used a hand blender to purée the strawberries, added them to the cornstarch/sugar/water mixture, boiled it, let it cool and it was really good and thick!! Thanks for the recipe !!

      1. Great recipe. Easy and delicious over angel food cake slice. (I didn’t smash the strawberries)

        1. Madeline from HoosierHomemade says:

          Thanks so much, Jean!

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