Fresh Strawberry Glaze (Icing) for Scones, Cakes and Cookies
Using macerated berries, this Fresh Strawberry Glaze takes just 5 minutes to whisk together. It's the perfect thick, opaque glaze loaded with strawberry flavor that will perfectly coat your favorite scone, cake, loaf cake, bundt cake, donut and sugar cookie recipes. Did I mention it uses only five ingredients?!
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Ingredients
For the Strawberries
- 1 pint (12 ounces or 340 g) fresh, ripe strawberries (cleaned and cut in a small dice)
- 1 tablespoon (13 g) fresh lemon juice
- 1 tablespoon (12 g) granulated sugar
For the Glaze
- 1 1/2 cups (180 g) confectioners' sugar
- 4 to 6 tablespoons (60 to 90 g) heavy whipping cream
Instructions
For the Strawberries
- In a medium bowl combine your chopped strawberries, lemon juice and granulated sugar. Set aside for 10 to 20 minutes (or longer), stirring periodically.
For the Glaze
- Use a fine-mesh sieve to strain the berries, reserving the juice for the glaze. (See note below regarding the Strawberries).
- Whisk together the juice from the berries with the confectioners' sugar until a thick paste forms. Add the heavy whipping cream in 1 tablespoon (15 g) increments until you get a glaze that is thin enough to pour and thick enough to hold its shape. Keep whisking until smooth and use immediately. See storage notes below.
Notes
Strawberries
You'll be left with some delicious strawberries! You can add the strained berries to loaf cakes (such as this lemon cake), to these Fresh Strawberry Scones (the recipe I create *this* recipe for!) or any cake, donut, muffin, loaf cake or bundt cake that strikes your fancy. If you don't want to add them to a baked good, they can be eaten as a side fruit salad (you could add mint, maybe some fresh watermelon or blueberries. Or, one of my favorite uses, make Strawberry Mojitos!Strawberry Juice
Some berries yield a ton of juice when macerated, others not much. It can depend on the time of year and ripeness. If you want to thicken your glaze, add more confectioners' sugar. If you'd like to thin it, add more heavy whipping cream.Sugar Cookies
If you're using this glaze as icing for your sugar cookies, then add the lower range of heavy whipping cream. This will make it into a thick icing that will stay on top of the cookie rather than drizzle off the sides.Storage Notes
The strawberry glaze will thicken as it sits. If using the same day it's made, keep on the counter in an air-tight container until ready to use. If storing longer than the day, it will keep in the fridge for up to 1 week. Bring to room temperature before using. It may need more heavy whipping cream to bring it to the proper consistency before serving. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo