Fresh, ripe strawberries are a beautiful garnish or ingredient for baked goods. Unfortunately, they are also extremely perishable and quick to dry out when exposed to the air. Bakeries usually glaze the berries to protect them from the elements, using a clear or tinted glaze. The glaze may be store bought or made by the baker, and European bakers occasionally use red currant jelly for the purpose.
- Skill level:
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Things you need
- Fresh strawberries
- Paper towels
- Paring knife (optional)
- Clear glaze, homemade or store bought
- Waxed paper or parchment paper
Rinse the strawberries under cold running water, then drain for five minutes in a colander. Gently pour the berries out onto a pad of paper towels and dry them carefully. Trim the leaves from the berries with a paring knife, if this is required for your specific use.
Heat your glaze or hold it ready at room temperature, according to the instructions provided by the manufacturer or the recipe (if your glaze is homemade).
Carefully grip a strawberry by its crown of leaves and dip it into the glaze. Lift the berry out, and transfer it to a sheet of waxed paper or parchment paper. Repeat with the remaining berries. If you are using trimmed and cored berries, insert a fork into the cut end of the berry and use this to dip it.
Discard or store any unused glaze, as directed by the manufacturer or the recipe. Allow the berries to rest at room temperature until the glaze has set.
Use the berries as desired, in baked goods or as a garnish.
Tips and warnings
- Strawberries are exceptionally perishable, so glaze only very fresh berries without any visible bruising or other damage.
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