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Strawberry Glaze

This strawberry glaze recipe uses real strawberries for authentic berry flavor with a silky smooth texture that clings perfectly to donuts, cakes, scones, and pastries. Ready in about 13 minutes with minimal hands-on time.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 8 servings (2 tablespoons each)
Course: Dessert Component, Sauces and Condiments, Topping
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh strawberries hulled and roughly chopped (or frozen strawberries, thawed)
  • 2 cups powdered sugar sifted
  • 1 tablespoon unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon lemon juice optional, for brightness

Equipment

  • Small saucepan
  • Fine mesh strainer or sieve
  • Whisk
  • Mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Fork or potato masher

Method
 

  1. Hull your fresh strawberries and chop them roughly into small pieces. Smaller pieces release their juices faster and cook down more evenly.
  2. Add the chopped strawberries to a small saucepan over medium heat. Use a fork or potato masher to break them down as they warm, releasing their natural juices and creating a chunky puree.
  3. Let the strawberry mixture simmer for 5 to 7 minutes, stirring occasionally. You want the liquid to reduce by about half, concentrating the flavor and creating a thicker base for your glaze.
  4. Set a fine mesh strainer over a mixing bowl and pour the cooked strawberries through it. Press firmly with a rubber spatula to extract every drop of the pink liquid, leaving the seeds and pulp behind.
  5. Let the strained strawberry liquid cool for about 3 minutes. Adding it to powdered sugar while it is too hot will create a runny glaze that never sets properly.
  6. Whisk the softened butter into the warm strawberry liquid until completely melted and combined. Add the vanilla extract, salt, and lemon juice if using, whisking until smooth.
  7. Gradually add the sifted powdered sugar to the strawberry mixture, about half a cup at a time. Whisk thoroughly after each addition to prevent lumps and achieve a silky smooth consistency.
  8. Check your glaze thickness by lifting the whisk and watching how it flows. For a thicker glaze, add more powdered sugar one tablespoon at a time; for thinner, add strawberry liquid or milk by the teaspoon.

Notes

For the glossiest finish, apply the glaze while your baked goods are still slightly warm. Always sift your powdered sugar before adding it to prevent lumps. Work quickly once the glaze is ready, as it begins to set within 10 to 15 minutes. Store leftover glaze in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and whisk well before using.