How to Make Glazed Strawberries

Co-authored by Jessica Gibson

Last Updated: May 4, 2020 References Tested

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.

Ingredients

Individual Strawberries

1 cup (200 g) of granulated sugar
¹⁄₄ cup (59 ml) of water
16 fresh strawberries
1/2 cup (112 g) of cinnamon red hots, optional

Makes 16 glazed strawberries

Strawberry Glaze Sauce

1 pound (450 g) of strawberries
1/3 cup (67 g) of granulated sugar
1 tablespoon (15 ml) of lemon juice
1 teaspoon (4.9 ml) of vanilla, optional

Makes 1 ¹⁄₂ cups (350 ml) of sauce

Method 1

Method 1 of 2:

Glazing 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]
X
Research source}
- 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 1 inch (2.5 cm) deep into the strawberry. This will make it easier to dip the strawberries into the hot glaze.^{[2]
X
Research source}
- If you don't have toothpicks, you can use lollipop sticks or bamboo skewers.
Advertisement
3
Put the sugar and water into a saucepan with a candy thermometer. Pour 1 cup (200 g) of granulated sugar along with ¹⁄₄ cup (59 ml) 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]
X
Research source}
- You can also substitute caster or superfine sugar for the granulated sugar.
Variation: To make red-glazed strawberries that have a cinnamon flavor, reduce the amount of sugar to 3/4 cup (150 g) and add 1/2 cup (112 g) of crushed cinnamon red hots along with the water.
4
Heat the sugar syrup until it reaches 300 °F (149 °C). 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 300 °F (149 °C).^{[4]
X
Research source}
- Stir gently to prevent the hot syrup from splashing out of the saucepan.
- 300 °F (149 °C) 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]
X
Research source}
- 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.

Method 2

Method 2 of 2:

Making a Strawberry Glaze Sauce

1
Cut the strawberries into ¹⁄₂ in (1.3 cm) slices and put them in a saucepan. Rinse 1 pound (450 g) of strawberries and use a paring knife to cut off the stems. Then slice each strawberry into ¹⁄₂ inch (1.3 cm) thick slices and put them into a saucepan.^{[6]
X
Research source}
- 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 1 tablespoon (15 ml) of lemon juice. If you'd like a deeper flavor, add 1 teaspoon (4.9 ml) of vanilla. Stir until the berries are coated with the sugar.^{[7]
X
Research source}
- 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]
X
Research source}
- 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]
X
Research source}
- The amount of time it takes to cook will depend on how much moisture there was in the strawberries.
Variation: If you prefer a very thick strawberry glaze, whisk 1 tablespoon (9 g) of cornstarch with 2 tablespoons (30 ml) of cold water. Then stir the mixture into the hot glaze about 5 minutes before it's finished cooking and stir constantly.
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]
X
Research source}
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]
X
Research source}
- 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.

Community Q&A
Did you know you can get answers researched by wikiHow Staff? Unlock staff-researched answers by supporting wikiHow

Question

Can I use frozen strawberries?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

You cannot use frozen strawberries for Method 1, as the strawberries risk being too moist and when they thaw, they'll go mushy. However, for Method 2, you can use frozen strawberries, just thaw them in the fridge first, then slice them before glazing.
Question

Can we use any other fruit because strawberries are not available in the summer season in my country?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

Yes, you can glaze other berries, like blueberries, gooseberries, raspberries and blackberries. You could also glaze stone fruits, such as apricots and peaches, if those are available where you live. Other suitable fruits include orange slices, pear slices, kiwi slices and grapes. If you're willing to try local fruits, they might turn out okay glazed too but you will likely need recipes specific to the fruit types.
Question

What can I do with glazed strawberries?

wikiHow Staff Editor
Staff Answer
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

wikiHow Staff Editor

Staff Answer

Support wikiHow by unlocking this staff-researched answer.

Glazed strawberries have a number of uses. First, they can be eaten as they are for a dessert or snack, perhaps with cream or ice cream. Second, you can use them to decorate cakes or use them as filling in sandwich cakes. Third, they are ideal for glazed fruit tart filling.