Best Strawberry Glaze Recipes

STRAWBERRY GLAZE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Steps:

• Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
• Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
• Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
• Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
• Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

STRAWBERRY GLAZE PIE

Steps:

• Crush 1 cup of red ripe strawberries, add water and bring to a boil.
• Simmer for 3 minutes.
• Strain.
• Add water, if necessary, to make 1 cup liquid.
• Combine cornstarch, sugar, and salt and add to liquid.
• Stir until smooth.
• Bring to a boil and stir constantly until mixture thickens.
• Cool and add red food coloring.
• Place remaining whole strawberries in baked pie shell.
• Pour the glaze over the berries.
• Top the pie with whipped cream.

STRAWBERRY MASCARPONE TART WITH PORT GLAZE

Steps:

• Make tart shell:
• Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
• Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
• Preheat oven to 375°F with rack in middle.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
• Make filling while tart shell cools:
• Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
• Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
• Assemble tart:
• Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

FRENCH VANILLA CAKE/W STRAWBERRY GLAZE FILLING AND ALMOND ICING

Steps:

• 1. Add Oil,eggs,water,and extract to your mixing bowl. Pour cake mix and instant pudding, blend together until well blended.
• Pour into 2 8" round cake pans,(greased or sprayed)
• Bake on 325 for 30-35 mins,until knife comes out clean.
• cool cake completely before Icing
• TO MAKE ICING: start with criso stick in mixing bowl,add 1/2 of the powdered sugar, and 1/2 of the water,start mixing slowly, then speed up as it blends together, add the rest of the powdered sugar,and the water(if needed) and the extract, and blend well. Your icing may be thick, if too thick, and water by the tablespoons to get the thickness you want.
• To icing cake: Place 1 layer on plate,spoon glaze on bottom layer,but not to the edge.
• place next layer on top,and icing whole cake with Almond icing.
• NOTE: Sometimes I put glaze on top of the top layer,and pipe stars around the edge of top. You can also use a plastic bag and snip the corner, and squeeze small monds of icing around the edge, pretty!

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
• Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

STRAWBERRY CREAM CHEESE GLAZE

Steps:

• At high speed beat cream cheese and sugar until smooth.
• Stir in mashed strawberries.
• Add water (if needed) and continue until spreading consistency.

STRAWBERRY SOUR CREAM COFFEE CAKE WITH RUM GLAZE

Steps:

• For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

BANANA STRAWBERRY GLAZE DESSERT SOUTHERN STYLE BY

Steps:

• 1. Pour Glaze in Mixing Bowl. Rinse Container out with 1/4 Cup water. add to the Glaze. Mix til Well blended.
• 2. Slice Your Bananas in to Your Bowl. Pour Glaze over. Toss to Coat Well. Cover and Chill in refer for Several Hrs til ready to serve. TIP: Can top with a dollop of whipped Cream.
• 3. OPTIONAL HOME MADE GLAZE SAUCE: 3 lbs Strawberries, (should be 3 Cups Liquid Berries) Sliced and Placed into Blender, Pulse to Chop well, Pour all ingredients into Med. Sauce pan, Add 1/2 Cup -3/4 Cup Sugar to Your Taste Add 1/4 Cup Cornstarch, add more if Needed to Desired thickness. Stir, & Mix well. This glaze ahouls be thick. Bring to Boil til thickens, Stirring Continously. Remove From heat. Chill til needed.

STRAWBERRY PIE WITH GLAZE

Steps:

• 1. Bake the pie crust in plenty of time to let it cool before assembling the pie. In honesty, I've yet to make a good pie crust, but have found that the Marie Callender frozen crusts are delicious. (This is an unpaid endorsement, but I'd be glad to take the phone call to change this.) =^..^=
• 2. Next, wash & hull the strawberries. Now, you have to make a decision. Do you want to leave the berries whole, like Shoney's, or slice them? Your choice. Allow the berries to drain so they won't make the pie crust soggy. Refrigerate until ready to use.
• 3. To make the glaze, whisk together the water, sugar, cornstarch, and salt in a saucepan over MEDIUM heat. Stir often. When the mixture starts heating up, add the jello powder and whisk constantly until the mixture comes to a full rolling boil. Remove from heat and allow to cool. Stir occasionally to let the heat escape.
• 4. When it's time to assemble the pie, if you're using whole strawberries, line the pie crust with the strawberries and pour the glaze over them. If you've decided to slice the strawberries, add them to the pan of cooled glaze, stir to coat, then pour into the pie crust.
• 5. Refrigerate the pie for a few hours to allow the glaze to set. Serve with whipped cream.

FRESH STRAWBERRY PIE WITH ORANGE LIQUEUR GLAZE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
• Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
• Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

SUGAR FREE STRAWBERRY GLAZE

Steps:

• 1. in small saucepan combine corn starch and water and cook till thickened. remove from heat and cool slightly. Stir in Jello and sweetener. Pour over the top of the berry's that fill a pie shell.

MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
• Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
• In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
• Meanwhile, purée the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry purée and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

STRAWBERRY CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
• In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
• In a medium size bowl, beat together the oil, yogurt, water and eggs.
• Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
• Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
• For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

BREEZY KEY LIME PIE WITH STRAWBERRY RHUBARB GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
• Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.

STRAWBERRY GLAZE FOR DOUGHNUTS

Steps:

• Whisk together the confectioners' sugar, jam, lemon juice and 2 tablespoons water in a medium bowl until well combined and smooth.

V'S STRAWBERRY GLAZE

Steps:

• Crush enough strawberries to make 1 cup pulp.
• Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
• Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
• Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
• Cool to room temperature.