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Monday, April 1, 2013

Chunky Strawberry Glaze for Cakes and Pastry

Ever go to the supermarket and see that strange, fruitless, "strawberry" glaze near the strawberry section in the produce aisle?  Well, it's weird folks, just weird--looks weird, tastes weird, smells weird.  It's weird.  Anyhow, it's so easy to make your own, so why not!  It's cheap, easy, versatile, and a true crowd pleaser.  Drizzle it over bunt cakes or ice cream, use it as a filling for a layer cake, or even a donut.  You can even use it to top unsweetened plain yogurt for an amazing breakfast or afternoon treat!  Yum, yum, yum!  Well, here it is, homemade strawberry glaze.  Enjoy!

 Chunky Strawberry Glaze


2-1/2c washed and hulled strawberries, mashed with a potato masher
1 c water
1/2 c sugar
2 tsp fresh lemon juice, lime juice, or 2 tsp cointreau or triple sec (optional)
2 rounded tsp cornstarch
1. Cook for 10 minutes over medium heat, stirring frequently, and being sure to taste for sweetness.

2. In the last few minutes of cooking, add two rounded teaspoons of cornstarch to a mug and whisk in cool water to form a slurry.  Once homogeneous, stir into hot strawberry mixture.  Bring to a boil for a few more minutes.

3. Remove from heat and stir in add in 1/2 cup chopped or sliced strawberries.  The result should be almost like a looser preserves.  When used to top cakes, it cascades just slightly over the sides to create an elegant effect without being too runny.

4. Enjoy this delicious topping over cheesecake, angel food cake, chiffon cake, or any other pastry or cake that could use a fresh fruit kick.

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