How to Make Glazed Strawberries

If you're looking for a way to use up ripe strawberries or want to make your desserts stand out, try glazing strawberries. Dip whole strawberries into a simple syrup and let them harden. Then you can serve them on top of cakes or tarts. If you'd rather make a strawberry glaze that you can pour, slice berries and cook them with sugar until they soften. Spoon the strawberry glaze over baked goods or ice cream for a special treat.

EditIngredients

EditIndividual Glazed Strawberries

• 1 cup (200 g) of granulated sugar
• of water
• 16 fresh strawberries
• 1/2 cup (112 g) of cinnamon red hots, optional

Makes 16 glazed strawberries

EditStrawberry Glaze Sauce

• of strawberries
• 1/3 cup (67 g) of granulated sugar
• of lemon juice
• of vanilla, optional

Makes of sauce

EditSteps

EditGlazing Individual Strawberries

1. Rinse 16 strawberries and dry them with a paper towel. You can leave the stems on the strawberries or trim them off if you prefer. Ensure that the strawberries are completely dry since the sugar glaze won't stick to wet berries.^[1]
   
   
   
   • Avoid using frozen strawberries for this recipe. They'll release too much moisture as they thaw and they'll become mushy.
2. Insert a toothpick into the stem or big end of each strawberry. Push the toothpick about deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze.^[2]
   
   
   • If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
3. Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with of water into a saucepan and clip a candy thermometer to the side of the saucepan. The tip of the candy thermometer should be near the bottom of the pan without touching it.^[3]
   
   
   • You can also substitute caster or superfine sugar for the granulated sugar.
4. Heat the sugar syrup until it reaches . Stir the sugar so it mixes with the water and turn the burner to medium-high. Stir the mixture frequently as it liquifies and heats up to .^[4]
   
   
   • Stir gently to prevent the hot syrup from splashing out of the saucepan.
   • on the candy thermometer is also called hard crack stage. If you don't have a thermometer, spoon a little syrup into a bowl of cold water. The syrup should break and crack if it's hot enough.
5. Turn off the burner and dip the strawberries into the syrup. Carefully hold a strawberry by the toothpick and lower it into the hot syrup. Dip it down until all but the stem is glazed. Then place it on a sheet of parchment paper. Repeat this with the rest of the strawberries.
   
   
   • Work quickly so the syrup doesn't have a chance to cool too much.
   • The hot syrup can burn your skin, so use caution when you dip the berries.
6. Let the strawberries harden and serve them within 2 hours. Leave the strawberries alone for a few minutes so they harden completely. For the best texture, serve the glazed strawberries within 2 hours. You can set them out for guests to pick up or place them on top of decorated cakes and tarts.^[5]
   
   
   
   • The berries will begin to shrink under the glaze and they'll become too ripe after a few hours. This is why you should avoid making the glazed strawberries too far in advance.

EditMaking a Strawberry Glaze Sauce

1. Cut the strawberries into slices and put them in a saucepan. Rinse of strawberries and use a paring knife to cut off the stems. Then slice each strawberry into thick slices and put them into a saucepan.^[6]
   
   
   • You can use frozen strawberries for this recipe. Just thaw the strawberries in the refrigerator until they're easy enough to slice.
2. Stir in the sugar, lemon juice, and optional vanilla. Add 1/3 cup (67 g) of granulated sugar to the saucepan along with of lemon juice. If you'd like a deeper flavor, add of vanilla. Stir until the berries are coated with the sugar.^[7]
   
   
   • The lemon juice won't make the strawberry glaze taste sour. Instead, it will give the glaze a bright, fresh flavor.
3. Bring the strawberry glaze to a boil. Turn the burner to medium so the strawberries start releasing liquid. Stir them occasionally to prevent them from burning and continue to heat the strawberries until they bubble vigorously.^[8]
   
   
   
   • The strawberries will break down as they cook so there's no need to mash them.
4. Simmer the glaze for 20 to 25 minutes. Turn the burner down to medium-low and keep the lid off of the saucepan. Stir the glaze frequently as it simmers and becomes a heavy syrup. The syrup will thicken as some of the liquid evaporates.^[9] of cold water. Then stir the mixture into the hot glaze about 5 minutes before it's finished cooking and stir constantly.}}
   
   
   • The amount of time it takes to cook will depend on how much moisture there was in the strawberries.
5. Turn off the burner and cool the glaze to room temperature. Transfer the strawberry glaze to a bowl or storage container and leave it to cool until it reaches room temperature. This should take about 30 minutes.^[10]
   
   
   
6. Serve the strawberry glaze with breakfast or dessert. Spoon the room-temperature glaze over pancakes. If you prefer, refrigerate the glaze until it's cold and then pour it over cheesecake or ice cream.^[11]
   
   
   
   • To store the strawberry glaze, put it into an airtight container and refrigerate it for up to 3 to 4 days.
   • The strawberry glaze will thicken even more as it's refrigerated.

EditTips

• Play around with adding other fruits to the glazed strawberry sauce. For example, add a handful of blueberries or raspberries to the simmering mixture.
• Spoon a little of the glazed strawberry sauce over your morning oatmeal.

EditThings You'll Need

EditIndividual Glazed Strawberries

• Measuring cups and spoons
• Knife and cutting board
• Toothpicks
• Paper towels
• Saucepan
• Candy thermometer

EditStrawberry Glaze Sauce

• Measuring cups and spoons
• Knife and cutting board
• Saucepan
• Spoon

EditReferences

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