Homemade Strawberry Glaze
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!
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.
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.
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).
You can use this Homemade Strawberry Glaze on these desserts…
Chocolate Chip Strawberry Pizza | Strawberry Tarts | Strawberry Pie
Homemade Strawberry Glaze
This Strawberry Glaze is perfect for Pie, Ice Cream, Cheesecake and more. Recipe on HoosierHomemade.com
Ingredients
- 1 cup fresh Strawberries, cleaned and mashed
- 1 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- Few drops Red Food Coloring, optional
Instructions
- 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.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g
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Used this glaze as an extra layer in a strawberry poke cake. Baked white cake and filled poked holes with jello. Cooled in fridge while making strawberry glaze. Doubled the recipe to cover the surface of the 13×9 poke cake. Topped with cool Whip or Homemade Stabilized Whipped Cream. A pint of heavy whipping cream works well or you could use a quart if you like a really thick layer on top glaze. Glaze gives a nice layer of flavoring to the poke cake.
I love that idea! Sounds delicious! Thanks for sharing!
-Liz
How many ounces will this yield?
Hi Christina, this recipe makes 2 cups which equals 16 ounces.
-Liz
Simply perfect. I have made your recipe several times. I’ve used strawberries, blueberries, and raspberries so far with this glaze. Simple ingredients and instructions. I love how versatile it can be. Instead of completely mashing the berries, I have also chopped them into small pieces so that there are still small chunks of the fruit. Depending on what I’m making and preference of those eating is how I decide when to mash or just chop. So far this glaze works great for cheesecake, pancakes, brownies, and cake.
Thrilled you like it! Thanks for letting us know! And I love your idea of other fruits!
-Liz
Hi! I also just made this for the first time to drizzle on some mini cheesecakes. YUM! Mine did have some small lumps of cornstarch that wouldn’t whisk out, probably due to old cornstarch or some other little issue, but I pushed the glaze through a strainer and it came out perfectly! Great taste, not too sweet for my traditional cheesecake recipe. Will probably use the leftover for morning pancakes. Can’t wait for morning!!
Thrilled you liked it Jane! And yes sometimes, depending on the temperature, the cornstarch doesn’t always whisk out.
Enjoy those pancakes!
-Liz
Can this glaze be swirled through a cheesecake and then baked???
Hi Leslie, I have not tried that, but I pretty sure it would work fine.
Happy Baking!
-Liz
I’m going to use glazed strawberries on my croissant french toast platter.
Better if you run it through a sieve and then swirl it thru your cheesecake.
Thanks for the inspiring recipe! I had tapioca flour on hand and replaced the cornstarch with this, using same measurements. I also tried organic frozen strawberries- pureed (the store did not have organic fresh berries, though these would probably be best!)
The glaze turned out a very nice consistency..flavor, and color..no food color needed!
So glad it worked out! Thanks for letting us know!
-Liz
I made this recipe to use with a banana pudding pie for my Grandson.
This was my first time ever making a glaze. The recipe was easy to follow and tasted delicious!! I got so many compliments.
Thank you for sharing this!?
Thrilled you liked it Holly! Thanks for stopping by and letting us know!
-Liz
Can I use Splenda instead of sugar?
I’ve never tried it, but play around with the recipe a little bit! Hopefully you could make it work!
First time I made this to go with the no bake cheesecake I recently made. Easy to follow steps and the end result taste is AMAZING! Thanks so much for posting this.
This was a little too sweet for me. I will put less sugar next time.
Hi can I use tapioca flour instead of corn flour
Hi Shirley, the recipe calls for cornstarch, that’s different than flour. It’s a thickening ingredient. I’m not sure how using flour would work, but it’s worth a try.
~Liz
Would this glaze work on a strawberry pound cake?
Hi Betty, do you mean as a drizzle over top of the pound cake? If so, then yes, I think it would be delicious.
Happy Baking!
~Liz
can you leave out the mashed strawberries and just use the heated sugar water with cornstarch to coat strawberries on a cheesecake?
Hi Audrey, I have not tried that before, but I don’t see any reason why it won’t work.
Happy Baking!
~Liz