Food & Drink Magazine

Homemade Strawberry Glaze

By Msadams @HilaryFerrell

I hope you all enjoyed the berry pound cake yesterday.

To give the cake an extra special touch (and to make my Aunt love me more for working even harder on her cake), I decided to make a homemade strawberry glaze to drizzle on the top.

I was initially a little apprehensive because I’ve never made a fruit based glaze.  I thought it would be difficult and sticky.  But it turns out it’s one of the easiest things to make.

On top of that, the homemade version is infinitely better than any canned or jarred store variety.  Mr. A and I were straight up eating it by the spoonful.  If hadn’t stopped us, we probably wouldn’t of had any left for the cake.

Homemade Strawberry Glaze

homemade strawberry glaze 603x600 Homemade Strawberry Glaze


  • 1 pound strawberries
  • ¼ cup orange juice
  • ¼ cup agave
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch (if you are very anti-processed foods you can you arrowroot flour instead)


Start by preparing your strawberries.  Wash them and cut off the stems.

DSCF5498 650x487 Homemade Strawberry Glaze

Place your strawberries and the remaining ingredients into a blender.  Give it a whirl until you have a smooth strawberry sauce in your blender.  If you don’t have a blender, you can mash the strawberries with a potato masher instead.  Your result will be a little lumpy but it won’t effect the taste.

Pour the strawberry sauce out of the blender into a sauce pan on medium to high heat.

Bring the strawberry mixture to a boil. Then reduce the heat to low.  Allow the sauce to continue to cook for at least 30 minutes until it has thickened to a glaze.

DSCF5511 650x463 Homemade Strawberry Glaze

Take the pan off of the heat and allow the glaze to cool before adding to your cake or other baked goods.

I poured this glaze on top of my berry pound cake once it finished cooling.

DSCF5533 522x600 Homemade Strawberry Glaze

I did however make the rookie mistake of letting the glaze sit too long.  This glaze doesn’t harden so if you leave it sitting on a porous baked good it will soak into it.  It probably would have been fine if I hadn’t added so much glaze but because there was so much of it the cake got a little soggy inside.

I would suggest waiting until you are ready to serve your cake to pour on the glaze or you could leave the glaze to the side and drizzle it on individual pieces.

This glaze would also make a great topping for French toast or waffles.

In fact, we still have some leftover glaze so I see some French toast in our horizons.

Have you ever made a fruit glaze?

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