Homemade Strawberry Glaze

Homemade Strawberry Glaze

Homemade Strawberry Glaze

This Homemade Strawberry Glaze recipe is so easy to make! It is a great topping for many different dessert dishes, such as cheesecakes!


  • 2 pounds (32 oz.) fresh strawberries, stems removed
  • 1/2 cup sugar
  • 2/3 cup water
  • 2 teaspoons lemon juice
  • 1 tablespoon corn starch


Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.

After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.

Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat.

Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice.

Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).

Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Enjoy this Homemade Strawberry Glaze recipe!

Notes / Suggestions

Try this delicious homemade strawberry glaze recipe as a topping for The Perfect Cheesecake recipe!

Print pagePDF pageEmail page
Profile photo of Ronnie Lomonaco

About the Author:

I'm not a professional chef...far from it. But I enjoy cooking. So I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you'll share yours with me.

48 Comments on "Homemade Strawberry Glaze"

Trackback | Comments RSS Feed

  1. avatar Renee says:

    Tried this glaze tonight for homemade mini shortcakes. It was pretty good… not real sweet. Used fresh strawberries and mashed them in the glaze cause my family prefers it that way. Thanks for a decent base recipe.

  2. Renee, I’m glad you liked this strawberry glaze recipe. Feel free to add more sugar next time if you think it needs to be a little sweeter.

    By the way…I like the idea of having chunks of strawberry in the glaze. Next time I make this, I will try mashing them into the glaze as you suggested. Thank you.

  3. avatar Michelle Gamez says:

    Can you please help me register for this site to get more recipes?

  4. Michelle, there seems to be an issue at the moment with registering. I will be addressing this issue today and let you know when and how to do so. Thank you!

    Update: This register issue has been fixed. Please feel free to register to the site.

  5. avatar melissa says:

    only thing u didnt put when to add sugar!

  6. Oops…you’re right melissa. I fixed it now though. Thanks for pointing that out.

  7. avatar Mandy says:

    Is this glaze thick enough to stay on the top of a cake? I want to decorate the top of a heart cake to look like a strawberry and use the glaze as the final layer, dotted with mini chocolate chips, but I’m afraid it might just run off? What do you think?

  8. Mandy…the glaze should come through thick enough as long as you continue to whisk it for a few minutes.

    However, if it doesn’t get to your desired thickness, you could easily whisk an additional tablespoon of corn starch with 3 tablespoons of water, and then stir it into the glaze. This will help thicken it even more. I’ve done this myself on a few occasions when it hasn’t gotten to my desired thickness.

    Good luck and let me know how it comes out!

  9. avatar K says:

    Used this recipe for a topping to my strawberry cheesecake!

    I modified it a little, substituting lemon juice extract for lemon juice and I added a bit more sugar, but this turned out LOVELY.

    There is no way to describe how delicious this glaze is.. it’s perfect. However, when I stirred the corn starch in, it left little white lumps, so I just poured the glaze through the strainer once more. I left it to refridgerate overnight, so it will be more of a syrupy glaze.

    This is great. Thanks so much!

  10. avatar jannis says:

    this recipe sounds great.

    how much does it make?

    i’m thinking about using it as the glaze component in a fresh strawberry pie for a friends birthday potluck.

    also wondering about juicing some of the berries before cooking the sauce.

    also might try marinating the berries in a tablespoon or 2 of balsamic vinegar and maybe even adding a little fresh rosemary for savory applications.

    any thoughts on these ideas?


  11. Jannis, thanks for visiting the site. This recipe is perfect as a topping for just about any cake or pie. I actually just made it yesterday for Memorial Day.

    I usually get a good quantity out of the recipe as described above. For instance, the recipe usually affords me a good coating over the cheesecake, with leftover glaze to add if someone wants extra on their individual slice. You could always double the recipe if you need a lot, but I think this should suffice.

    You could definitely experiment with other types of berries. I’ve tried this same process for raspberry glaze and it turned out great.

    Personally, I prefer my fruit glazes “sweet” rather than “savory,” so I don’t have much input on the balsamic vinegar or fresh rosemary. I’m not saying it’s a bad idea, just personal preference. I suggest trying the recipe as is, and then experiment afterwards.

    Good luck, and thanks again for visiting the site! Please come back and leave feedback once you’ve tried making the recipe.

  12. avatar Alex says:

    The glaze turned out wonderfully! I had to cut down the portion size to use as a drizzle for Strawberry and Nutella Stuffed Crepes, and I couldn’t be happier with the result. I’m eating away as I type :) Thank you so much for posting this recipe.

  13. Alex…thank you for commenting on my strawberry glaze recipe. I’m glad it turned out so well for you!

  14. avatar najaf.. says:

    this is awesome. I made this for my parents and it turned out great over vanilla ice cream. I personally left the strawberries in the glaze sliced thinly.

  15. Najaf…thanks for commenting. Not a bad idea to serve with chunks of strawberries. I never tried that before.

  16. avatar Lisa says:

    Ronnie, thank you so much for this recipe! It was a perfect glaze for my mini strawberry shortcakes! I had enough for 18 shortcakes. Using the little premade cakes from my grocery store. Fresh strawberrys sliced thinly. And homemade whipped topping! Blackberrys just came in season I’m going to try your recipe with them. This recipe is in my master file now! So easy! No more store bought glaze for me. (:

  17. Lisa, I’m glad to hear how well the glaze came out for you. This exact recipe can certainly be altered to another fruit of your choice, so blackberries sound like a great alternative. Thanks for visiting the site and leaving a comment!

  18. avatar DollyMae says:


    Does this glaze harden like the confectioner’s sugar glaze? I want to coat some homemade donuts with it.


  19. Hey DollyMae, sorry for the delayed response. I actually didn’t notice your comment until today.

    This recipe is not designed to “harden.” However, if you add an additional amount of corn starch mixture it will continue to thicken to more like a jelly. I hope this is helpful! Thanks for stopping by the site and commenting.

  20. Darnell says:

    OMG!!! I Frickin’ Love this Recipe!!! It was my first time making a strawberry shortcake and there was no recipe for the sauce. This was perfect. Even scanned through the comments and did as you suggested and added more corn starch and water to thicken the sauce a little. Thanks for sharing your recipe!!!

  21. Hey Darnell, thanks for stopping by my site and commenting on this recipe!

    For the most part, the recommended amount of corn starch to make this recipe is sufficient for the thickness needed to put on cakes, however if you want it to be even thicker, you can certainly add more as you did.

    Depending on how much you use, it could become more jelly-like. So, I’m glad to hear that it worked out for you!

    Hope to see you around the site again trying other recipes.

  22. avatar Erin says:

    How would this work inside a ice cream cake? Would it set or would it ruin the cake I want to make a ice cream cake like dairy queen but instead of chocolate fudge in the middle a strawberry filling in the middle

  23. Hey Erin. Thanks for considering my strawberry glaze recipe for your ice cream cake.

    I can’t make any guarantees, but I would think if you’re simply substituting chocolate fudge in a specific recipe with the strawberry glaze, it should hold up just the same.

    I hope that it works for you as expected. Let me know how it turns out!

  24. avatar Clara says:

    This recipe sounds great and i can’t wait to try it! However I was wondering if you can freeze the glaze, and if so how long will it last in the freezer?

  25. Clara, thanks for commenting on this recipe. I’m glad to hear you plan on trying it.

    I’ve never actually tried freezing the glaze before. I usually make it as I need it. I would imagine it could be frozen and kept for a long period of time. However, my only concern would be that it may not return to the proper consistency once thawed.

    If you try it, please let me know how it turns out. Thank you!

  26. avatar Clara says:

    The glaze recipe was wonderful! I froze it for a few days and then set it in the fridge to thaw. It was a little watered down after being frozen but we mixed some cornstarch and water together then added it to the glaze and it thickened up nicely. We had it on crepes and it tasted great! Thanks for the recipe!

  27. Clara, thanks for re-visiting the site with your feedback on freezing the glaze.

    I was thinking the consistency might change, so the fact that you were able to mix in some additional corn starch and water to thicken it back up is good to hear!

    Now, if someone else intends on freezing this glaze recipe for later use they will know what to expect and how to remedy it. Thank you for sharing!

  28. Piia says:

    Can i make this from freezed strawberries?

  29. Piia, I would imagine you do make this from frozen strawberries just the same. My only concern would be that it may cause the glaze to turn out more watery, rather than solidify as it is intended. Try letting it thaw a little prior to cooking, and/or you may also need to use additional corn starch to thicken.

    If you try it with frozen strawberries, let me know how it turns out. Thank you!

  30. avatar oksana says:

    As a suggestion if you cut up some fresh strawberries and once glaze is room temp mix together and it makes a great topping!

  31. avatar jessica says:

    how much does this recipe make? 1 cup? I am tempted to make it but don’t want to make too much as i am 1 person eating lol

  32. Oksana, thanks for stopping by and commenting. I think that’s a great suggestion to make the glaze chunky. I will give it a try the next time I make this recipe!

  33. Jessica, I can’t say for sure how much this recipe yields, but one cup sounds about right. I just know that when I usually make it there is enough to generously coat an entire cheesecake.

    You could make the recipe as I have written and then freeze what you don’t use now for later.

  34. Cindy says:

    I am making the glaze now with frozen strawberries! I will let you know how it turns out! I am making it for a mini strawberry pies for my daughter’s Valentine’s Day party!!

  35. Cindy says:

    Turned out nicely!!! Just needs a bit more cornstarch!

  36. Hey Cindy, sorry for the delayed response. For some reason I wasn’t notified about this comment you posted.

    Using additional corn starch is always an option for a thicker sauce, however I’m wondering if maybe you “needed” more because you used frozen strawberries rather than fresh.

    I would imagine the frozen strawberries would produce more water when cooking, which may have made the sauce thin out. This is good to note for those that decide to use frozen strawberries.

    Thank you for sharing your feedback!

  37. avatar Marla says:

    This looks delicious….do you think this would work for adding bananas & strawberries for a fresh fruit salad?

  38. Marla, yes you could certainly try this sauce with a fresh fruit salad. Thanks for commenting!

  39. avatar Carissa says:

    Hi. I was just wondering if this would be a good substitute for store-bought glaze in a homemade strawberry pie? I made one last night, but wasn’t crazy about the glaze I purchased. Thanks!

  40. avatar Russell says:

    Tried this recipe with blueberries today. Turned out awsome

  41. avatar Russell says:

    Tyvm Ronnie.
    Oh btw, I added a few fresh blueberries to the glaze after it cooled.

  42. Russell, thanks for commenting. This recipe works well with different types of fruits. Glad to hear it turned out great!

  43. avatar Sue Birchenough says:

    I used this glaze on top of a lemon cheesecake. It was delicious, a firm favourite of my friends. Very easy to make, will use the recipe again. Thanks, Sue.

  44. Sue,

    Thank you for stopping by my site and trying this recipe! Glad to hear the strawberry glaze was a hit for you and your friends.

  45. avatar Mabel Toh says:

    Thank you so much for this lovely recipe! I was looking for a glaze to use for my lemon cheesecake and this glaze turned out very well! I half the recipe given as I only needed it for my 10 inch cheesecake topping. The glaze coated the strawberries nicely the coating was shiny and in just the right consistency. I will definitely use it again and again. Easy recipe too!! Thanks again!!

  46. Mabel,

    Sounds like you’re happy with the recipe, which makes me very happy as well! I appreciate you taking the time to leave some feedback. Please stop by the site again and try some of my other recipes, including the raspberry alternative to this recipe!

  47. avatar Viola says:

    Apologies if this has been mentioned; I read many, but not all, of the other comments. Are you familiar with those cups of “strawberry glaze” sold near the strawberries at the grocery store? Would you say this glaze is like that? And, when you’ve made it, has it ever broken down on you, ie, lost the thickness and reverted back to liquid? I know cornstarch thickened stuff can be tricky like that and since I want to actually make a strawberry filling for a cake, I really need it to stay thick, even when mixed with juicy strawberries. I’m really trying to avoid buying a tub of that glaze so this sounds like a really great, homemade version of that. Thank you!

  48. Viola,

    Great questions! I can’t say I’m familiar with the cups of glaze you’re referring to, so I can’t say it’s whether it’s similar or not.

    I’ve never had a problem with it breaking down on me after being made and stored in the refrigerator. It has always kept its firmness.

    You’re right… Working with corn starch can be tricky at times. You can always add some more corn starch than the recommended amount while making this recipe to increase the thickness. If you make it too thick, then you can always stir in some extra water to thin it out a little more.

    I hope this was helpful. Thanks for stopping by the site. I hope it turns out great for you!

Post a Comment

Spam Protection by WP-SpamFree