Glazed Strawberries Recipe

Glazed Strawberries

1. 1

   Prepare strawberries

   Rinse the strawberries thoroughly under cold water, drain in a colander, and pat dry with paper towels. Hull the strawberries (remove the green tops) and halve or leave whole depending on berry size — aim for pieces roughly 1 to 1½ inches so the glaze coats them evenly.

2. 2

   Make simple glaze

   In a small nonstick skillet or saucepan, combine the granulated sugar and water over medium heat. Stir just until the sugar dissolves and the mixture begins to simmer (about 1–2 minutes). Avoid stirring once it reaches a gentle simmer to prevent crystallization.

3. 3

   Build flavor

   Let the sugar-water simmer for 2–3 minutes until it slightly thickens and becomes glossy. Remove from heat and immediately stir in the lemon juice, unsalted butter, vanilla extract, and coarse sea salt until the butter is melted and the mixture is smooth. The lemon brightens the glaze and prevents it from being overly sweet.

4. 4

   Glaze the strawberries

   Working quickly while the glaze is warm, add the prepared strawberries to the pan and gently toss with a silicone spatula or spoon until each piece is evenly coated. If using whole strawberries, tilt the pan and spoon the glaze over the tops to coat them thoroughly.

5. 5

   Cool and set

   Transfer the glazed strawberries to a plate or shallow bowl lined with parchment or a silicone mat, spreading them in a single layer so they don’t clump. Let them cool at room temperature for 10–15 minutes so the glaze sets slightly. For a firmer set, refrigerate for 15–20 minutes, uncovered.

6. 6

   Serve

   Just before serving, sprinkle optional chopped mint over the strawberries for color and freshness. Serve as a topping for yogurt, pancakes, ice cream, or enjoy on their own.