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 top a small batch of scones, muffins, and even 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 breakfast treat can be dressed up with a little glaze. And with my new-found creation, it was all I could do from eating 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 an icing you would see on a loaf cake and even cinnamon rolls. As written, the recipe yields a creamier and softer glaze. Which makes is ideal for a breakfast pastry.
However, to make the strawberry glaze a thicker icing – like royal icing on a batch of sugar cookies – all you need to do is double the amount of powdered sugar.
Simple List Of Ingredients To Make Strawberry Glaze
Really, there are only 4!
- Fresh Strawberries – I may be a little insistent on using fresh for the flavor. Though, 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 dairy alternative you like.
- Salt – Just a little salt to balance and enhance all the flavors.
Fresh strawberries are the best to impart bright and bold flavor. Especially when in season, I will always recommend to use fresh fruit!
Suggestions For How To Use STrawberry Glaze
The options are almost limitless on what you can use the berry glaze on. But the most convienient 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 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 donuts.
- Coffee cake – A little drizzle over almond coffee cake would be delish.
- Banana bread – I think an apple banana bread + strawberry combo would be a beautiful flavor mash-up.
- Puff pastries – Not like the pinwheel danish pastries need any flavor assitance – but how good would a little strawberry glaze be?!
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 the 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 gluten free and traditional desserts - all homemade, all simple, and all for you!
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