Easy Strawberry Glaze Recipes

EASY STRAWBERRY GLAZE

Steps:

• Combine all wet ingredients in a bowl with a whisk
• Add powdered sugar a little at at time and whisk until there are no clumps
• Pour over baked goods
• Refrigerate leftover glaze for up to 3 days

V'S STRAWBERRY GLAZE

Steps:

• Crush enough strawberries to make 1 cup pulp.
• Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
• Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
• Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
• Cool to room temperature.

HOW TO MAKE STRAWBERRY GLAZE

Steps:

• Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
• In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
• Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
• Combine the puree with the remaining strawberries and enjoy!

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

STRAWBERRY GLAZE FOR DOUGHNUTS

Steps:

• Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

STRAWBERRY JAM GLAZE

Steps:

• Add the half-and-half and lemon juice to the jam in the jam jar (or combine them in a jar with a lid). Stir to combine. Add the confectioners' sugar, cover with the lid and shake until a uniform, pourable consistency.
• Serve drizzled over your favorite Bundt or pound cake.

STRAWBERRY GLAZE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

STRAWBERRY JAM GLAZE

Steps:

• While the cakes cool, whisk powdered sugar, milk, jam, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.