Martha Stewart’s strawberry glaze is a sweet, tangy topping that goes perfectly on cakes, cupcakes, scones, and more. It’s made with just a few simple ingredients but packs a big strawberry punch. In this article, we’ll walk you through the easy steps for making this delicious glaze at home.
What is Strawberry Glaze?
A strawberry glaze is a syrupy sauce made from strawberries, sugar, and water or juice. It has a jam-like texture but is thinner, smoother, and more pourable than jam. The strawberry flavor really shines through in a glaze.
Glazes are perfect for drizzling over all kinds of baked goods. They add moisture and sweet fruity flavor. Strawberry glaze is especially delicious on:
- Pound cake
- Angel food cake
You can also use it as a topping for cheesecake, ice cream, yogurt, and fresh fruit.
Benefits of Martha Stewart’s Recipe
There are a few reasons why Martha Stewart’s strawberry glaze recipe is so great:
- It’s made with very few ingredients – just strawberries, sugar, lemon, and cornstarch.
- The recipe yields a good amount of glaze – about 1 1/4 cups.
- It uses cornstarch as a thickener to give the glaze a rich, glossy texture.
- The glaze has a balanced sweet-tart flavor from the blend of strawberries, sugar, and lemon juice.
- It comes together in just 15 minutes of active cooking time.
- You can customize the amount of sugar to taste.
This simple homemade glaze tastes so much better than store-bought versions. You control the ingredients, so it’s sweeter and more real-fruit flavored.
Gather these ingredients before you start:
|Fresh strawberries, hulled and sliced||2 cups|
|Granulated sugar||1/4 to 1/2 cup|
|Lemon juice||1 tablespoon|
The glaze is sweetened lightly with just 1/4 to 1/2 cup of sugar. Use less sugar for a tart glaze or more for an ultra-sweet topping. The lemon brightens up the strawberry flavor.
You’ll need the following equipment:
- Small saucepan
- Wooden spoon for stirring
- Fine-mesh sieve
- Measuring cups and spoons
- Knife and cutting board
Step 1 – Hull and Slice the Strawberries
Start by hulling and slicing your strawberries. This helps them break down more easily when cooked.
- Rinse the strawberries and pat them dry. Remove the green tops with a paring knife or huller.
- Chop the strawberries into quarters or eighths, depending on their size. The smaller you slice them, the faster they’ll cook down.
Pro Tip: Keep a close eye out for any mushy or moldy berries. Discard those – you only want juicy, ripe ones for the glaze.
Step 2 – Cook the Strawberries
Now, it’s time to cook the strawberry mixture.
- Add the chopped strawberries and sugar to a small saucepan. Use 1/4 cup sugar for tart glaze or up to 1/2 cup for very sweet glaze.
- Cook over medium heat, stirring frequently, until the mixture comes to a simmer. Then reduce heat to medium-low.
- Let the mixture simmer for about 5 minutes. Stir often.
- The strawberries will break down and release their juicy flavor into the syrup.
As the strawberries cook, use your spoon to mash any large pieces against the side of the pan.
Step 3 – Strain out Seeds and Skins
For the smoothest glaze, press the strawberry mixture through a fine-mesh sieve.
- Set a fine-mesh sieve over a bowl.
- Pour the hot strawberry mixture into the sieve. Use a spoon or spatula to press it through, leaving just the seeds and skins behind.
This extra step results in a silky glaze without bits of skin or seeds. But it’s optional if you prefer to keep those strawberry bits in your glaze.
Step 4 – Thicken the Glaze
The final step is to thicken up the glaze to the perfect consistency.
- Pour the strained strawberry liquid back into the saucepan.
- Whisk in the lemon juice and cornstarch.
- Cook over medium-low heat for 1 to 2 minutes, stirring constantly, until thickened to a syrupy glaze.
The cornstarch acts as a thickener so your glaze will nicely coat the back of a spoon. If it’s too thin, whisk in a bit more cornstarch.
Step 5 – Cool and Use Strawberry Glaze
Allow your strawberry glaze to cool slightly before using.
- Let the glaze cool for about 5 minutes. It will thicken up even more as it cools.
- For best results, use the glaze while it’s still warm. If making ahead, store cooled glaze in an airtight container in the fridge for up to 1 week.
- Reheat gently before using or it will be too thick. Add a bit of water if needed to thin out.
- Drizzle glaze decoratively over cakes, cupcakes, muffins, fruit, and more.
The glaze will become thicker and more syrupy as it cools. You want it fluid but not too thin so it nicely coats the desserts.
This basic strawberry glaze is so versatile. Try these tasty variations:
- Orange Strawberry Glaze: Replace the lemon juice with orange juice concentrate. Adds a citrusy flavor.
- Vanilla Strawberry Glaze: Add 1/2 teaspoon vanilla extract. Enhances the sweetness.
- Balsamic Strawberry Glaze: Use balsamic vinegar instead of lemon juice. Adds a rich depth.
- Chocolate Strawberry Glaze: Add 2 tablespoons cocoa powder or melted chocolate. Perfect for brownies.
- Strawberry Cream Cheese Glaze: Fold in 4 ounces softened cream cheese for a luscious topping.
Here are some tips for storing your leftover glaze:
- Store in an airtight container in the fridge for up to 1 week.
- Pour a thin layer of glaze into ice cube trays and freeze. Pop out cubes to use later.
- Label the container with the date and glaze flavor.
- If glaze becomes too thick, gently reheat with a bit of water or juice to thin it out again before using.
Having trouble getting your glaze to turn out? Here are some common issues and solutions:
|Glaze is too thin and runny||Simmer longer to reduce liquid or add more cornstarch|
|Glaze is too thick||Add more juice or water and heat through|
|Flavor is bland||Add more lemon juice or sweetener to taste|
|Glaze won’t thicken||Make sure to whisk in cornstarch while glaze simmers|
|Glaze tastes starchy||Don’t overcook the cornstarch or it can break down|
How to Make Strawberry Puree
You can also use strawberry puree as the base for this glaze. Here’s how to make it:
- Hull and coarsely chop 2 cups strawberries.
- Place in a blender or food processor. Puree until smooth.
- Pour puree through a sieve, if desired, to remove seeds.
- Use in place of mashed strawberries in glaze recipe.
The puree gives a thicker, smoother texture than mashed berries. Store any extra puree in the fridge for up to one week or freeze for later.
Martha Stewart’s simple strawberry glaze is the perfect way to top off your baked goods this spring and summer. In just 15 minutes, you can make a fruity, glossy glaze that’s endlessly versatile. Use it on everything from pound cake and biscuits to cheesecake and fresh fruit. Play around with different flavor variations too. With this easy recipe, you’ll have a go-to glaze to add a special touch to all your desserts.