Fresh strawberries combine with powdered sugar and cream to make this the best fresh strawberry glaze recipe! This easy 4-ingredient recipe makes a bright and creamy glaze that is perfect to drizzle on small batch strawberry scones, a small batch of strawberry muffins, and even a small batch of strawberry cookies.
Fresh Strawberry Glaze
This recipe practically happened by accident. As I was testing a batch of breakfast treats, I had a small handful of leftover strawberries. Rather than toss them into my smoothie, I decided to blend them with a little powdered sugar and cream. And poof – the creamy strawberry glaze was born.
Even the tastiest baked small batch breakfast treat can be dressed up with a little glaze. And with my new-found creation, it was all I could do to eat it straight off the spoon. This glaze celebrates the beloved springtime berry in all its forms.
- Bright
- Fresh
- Sweet
- Unapologetically Pink!
Can This Also Be Considered A Strawberry Icing?
Yes! The ingredients are the same for the icing you see on my mini lemon loaf cake and even the strawberry chocolate cinnamon rolls. As written, the recipe yields a creamier and softer glaze. Which makes it ideal for a breakfast pastry.
However, to make the strawberry glaze a thicker icing – like royal icing on a batch of gluten free small batch sugar cookies – all you need to do is double the amount of powdered sugar.
Simple List Of Ingredients
Really, there are only 4!
- Fresh Strawberries – I may be a little insistent on using fresh for the flavor. However, if you want to use frozen, thaw and drain them.
- Powdered Sugar – The powdered sugar is what gives the strawberry glaze its ‘glaze-worthy’ consistency.
- Heavy Cream – The heavy cream will loosen the glaze a bit and impart its signature creaminess! You can opt for dairy-free by using coconut cream from a can – which happens to be my favorite and will make the glaze extra creamy. Or, feel free to use any dairy alternative you like.
- Salt – Just a little salt to balance and enhance all the flavors.
Fresh strawberries are the best to impart a bright and bold flavor. Especially when in season, I will always recommend using fresh fruit!
Serving Suggestions
The options are almost limitless on what you can use the berry glaze on. But the most convenient list would be:
- Scones – as pictured, and my fav!
- Muffins – I may have just come up with a new thing by pairing it with blueberry gluten free and small batch muffins!
- Cookie – Like these lemon drop shortbread cookies to make a strawberry lemonade situation!
- Donuts – though you may want to double the batch to get optimal dunkage for a small batch of baked vanilla donuts.
- Coffee cake – A little drizzle over gluten free mini almond coffee cake would be delish.
- Puff pastries – Not like the pinwheel Danish pastries recipe needs any flavor assistance – but how good would a little strawberry glaze be?!
Recipe FAQ
I will always recommend fresh fruit, especially when in season. Simply for a brighter, bolder flavor. Frozen will work – but they will need to be thawed and drained of excess liquid.
The glaze will be creamy and thick, but it won’t harden like a cookie icing does. You can certainly add more powdered sugar to make an icing that hardens.
Yes! Swap in coconut cream from a can (my favorite) for a super creamy glaze. Or any dairy alternative you like.
Keep the strawberry glaze in a covered container in the fridge for up to 1 week. Bring to room temperature, stir, and if needed – add a small splash of cream to loosen – when ready to use
Fresh Strawberry Glaze Recipe
Equipment
Ingredients
- ¼ cup strawberries, fresh or frozen
- ½ cup powdered sugar
- 1 to 3 teaspoons heavy cream
- pinch salt
Instructions
- In a blender, add the strawberries, powdered sugar, 1 teaspoon cream, and salt. Blend until smooth. Add more cream, 1 teaspoon at a time, to achieve desired consistency. Note – If using frozen strawberries, thaw and drain before blending.¼ cup strawberries, fresh or frozen, ½ cup powdered sugar, 1 to 3 teaspoons heavy cream, pinch salt
- Optional – Strain the glaze through a fine mesh strainer set over a bowl to remove the seeds.
- The glaze is ready to be used immediately on you favorite baked treat! Leftovers can be stored in a covered container in the refrigerator for up to 1 week. Bring to room temperature to use and, if needed, add a small splash of cream and stir to loosen.
RECIPE NOTES
- Serving Size – The recipe is a small batch recipe that is easily doubled.
- Yield – As written, the glaze will be enough for 4 scones, small loaf cake, or small batch of muffins. For a donut glaze, I recommend doubling the recipe.
- Strawberries – Fresh or frozen will work. If using frozen strawberries, you will want to thaw and drain them, otherwise you will end up making a smoothie!
- Glaze Consistency – The strawberry glaze will be thick and creamy, but it will not harden. To make more of an icing that hardens, double the amount of powdered sugar.
- Storage – Store the glaze in a covered container in the refrigerator for up to 1 week. I do not recommend freezing the glaze.
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about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!