Ingredients
Equipment
Method
- Hull your fresh strawberries by removing the green tops and white core, then cut them in half or into quarters depending on their size for uniform pieces.
- Add prepared strawberries and granulated sugar into a medium saucepan over medium heat. Stir gently for 1 to 2 minutes until the sugar starts to dissolve and the strawberries release their juice.
- Increase the heat slightly and bring the mixture to a gentle boil with bubbles breaking the surface consistently, avoiding a rolling boil.
- Stir in the freshly squeezed lemon juice and salt to brighten the strawberry flavor and balance the sweetness.
- In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of room temperature water until completely smooth with no lumps.
- Slowly pour the cornstarch slurry into the simmering strawberry mixture while stirring constantly. Keep stirring for 1 to 2 minutes until the glaze thickens noticeably and the cloudiness clears, leaving a transparent, glossy coating.
- Continue simmering for another 1 to 2 minutes after the glaze clears to ensure the cornstarch fully activates. The consistency should coat the back of a spoon and slowly run off when tilted.
- Remove the saucepan from heat and carefully pour the glaze through a fine mesh strainer into a clean bowl, pressing the strawberry solids gently with the back of a spoon to extract maximum flavor and juice.
- Stir in vanilla extract if using, then let the glaze cool for 5 to 10 minutes before using so it doesn't slide right off your baked goods.
Notes
The glaze thickens as it cools, so if it seems slightly too thin when warm, resist the urge to add more cornstarch. Apply the glaze when it's still warm but not piping hot for the best coating. Store leftover glaze in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently over low heat for 30 to 45 seconds, adding a few drops of water if needed.