Homemade Strawberry Glaze Gel

This recipe is super easy, and I use it for my strawberry bucket cake and other recipes that use this glaze. This glaze is very versatile, and you can use any fruit or berry, so if you do not like strawberries, then no problem. Simply swap it out with the berry or fruit you want or like. Be sure to see the notes for additional information.

This recipe makes enough for 1 bucket cake or one cheesecake topping. I always make this the morning of or the day before I intend to use it. Now I am going to give you two recipes that I use interchangeably depending on how I am feeling and what I have on hand. Both work extremely well for any recipe.

Let’s get started.

RECIPE 1:

INGREDIENTS:

1 C. Water
3/4 C. Sugar
3 Tbsp. Packed Cornstarch
1 (3 oz) Pkg Strawberry Gelatin (not strawberry Jell-O – they are completely different)
1 Tbsp. lemon Juice
A few drops of red food coloring – yes, you can use vegan food coloring. ( See note)

DIRECTIONS:

1. Whisk together the water, sugar, and cornstarch in a small saucepan.
2. Turn heat to medium and cook while whisking constantly for 5-7 minutes or until it becomes thick and translucent.
3. Remove from heat and whisk in the strawberry gelatin until completely dissolved.
4. Add the lemon juice and food coloring (if using) and whisk until completely incorporated.
5. Pour into a bowl and place plastic wrap over the top – make sure the plastic wrap is touching the glaze. Let cool to room temperature before using.

RECIPE USING REAL BERRIES:

INGREDIENTS:

1 C. Strawberries – chopped
1/2 C. Sugar
1/4 C. Water
1 Tbsp. Lemon Juice
2 Tbsp. Packed Cornstarch
2 Tbsp. Cold Water

DIRECTIONS:

1. To a saucepan, add the berries, sugar, 1/4 C water, and the lemon juice. Cook on medium heat until the berries are soft. About 5 minutes or so. Remove from heat and cool slightly.
2. Add the berries to a blender and blend until smooth. At this point, you can pour the mixture through a mesh strainer to remove the seeds. If you don’t mind the seeds, then you can skip this step. I remove the seeds. Make sure to strain the mixture into a bowl. You do not want to strain this out in the sink. Just putting that out there. lol. Again, strain the mixture into a bowl.
3. Add the strained mixture back into the saucepan.
4. Combine the cornstarch and the 2 tbsp water and stir until combined. Add the slurry mixture (cornstarch and water) to the berry mixture and return to medium heat.
5. Whisk constantly until the mixture is thick and glossy. This should take about 3 to 4 minutes. Remove from heat and pour into a bowl. If you want the mixture to be more “red,” then you can add a few drops of food coloring and whisk together until well combined.
6. Cover with plastic wrap, with the plastic wrap touching the top, and let cool to room temp before using.

NOTES:

• You can use other berries or fruit if you do not like strawberries. Just simply swap out the strawberries for the same amount of other berries or fruit.
• You can use unflavored gelatin in the 1st recipe and just rely on the flavor of the berries. I always opt for the strawberry gelatin for that extra pop of strawberry flavor. You can also use red food coloring and 1 tsp strawberry extract to bump up that color and flavor in the unflavored gelatin. Using clear glaze may not be too appealing to the eye. You do you.
• Yes, you can opt for the store-bought strawberry glaze if you are making a cake or other recipe using a glaze. You do not have to make these recipes from scratch if you do not want to. That is the beauty of recipes and store-bought ingredients.
• You can also use berry-flavored gelatin (not Jell-O) that closely resembles the flavor you are going for in your own recipe.
  (recipe 1)
• If the berries are juicy, then you can reduce the liquid slightly or adjust the cornstarch slurry to accommodate the extra liquid from the berries. I always adjust the slurry for the berries.
• Adjust the sugar to the sweetness of the berries. I always taste a berry before adjusting the sugar content. If the berries are sweet, I remove a few tbsp of sugar. If the berries are tart, I add a few extra tbsp of sugar.
• Yes, you can make this the day before. Just make sure it is covered tightly with a lid or plastic wrap and chill in the fridge. Remove 30 to 45 minutes before using to come to room temp.
• Please do not use Jell-O. They are not the same. I find unflavored and flavored gelatin in my local grocery store in the baking aisle. If your store does not carry it, you can always order it online.
• No picture noted.