How do I make the strawberry glaze for my shortcake?!
How do I make the strawberry glaze for my shortcake?
I want to make a strawberry shortcake. I can make the cake, but how so I do the strawberries?
Answers:
cut the strawberries in half, put them in a bowl and add sugar, the amount depends on how many strawberries you have, so just add enough to coat them well, stir them and let them set. The sugar will pull the juice out of them and it will thicken slightly on it's own. Just use this mixture to top your shortcake, very easy.
the best thing to do is use fresh strawberries, and either add sugar a half-hour before you use them (it will create yummy juice) or melt some strawberry jelly (the good stuff) in a saucepan and use that as a glaze.
Add two cups of sugar to the strawberries, stir well so they are all coated and let them set in the fridge for two hours. This will create a strawberry juice. Use a slotted spoon to remove the berries. Add 4 level Tbsp. of cornstarch to the juice, stir well. Pour into a pot , cook on med hi temp until it thickens. Make sure you stir it constantly as it will lump if you dont. Once desired thickness remove from heat, pour into another bowl and place in fridge until cold.
I use 1/2 fresh strawberries and 1/2 frozen strawberries. To these I add sugar (or Splenda) to taste, a splash of orange juice and a splash or Grand Marnier (or other orange liqueur). Let these marinate for 1-2 hours ideally, but if you don't have that much time just let them sit as long as you can.. You can then take the juice that is made and combine it with strawberry preserves or jam in a sauce pan and cook it to desired consistency, although I prefer to use the berries and juice as they are.
Use a little whipped cream on top (and if you're watching calories at all, use the Splenda as described above as well as light whipped cream, I couldn't detect any difference in taste.
While the cake is baking, make the strawberry glaze. Assemble 8 oz. frozen strawberries, 1/3 cup granulated sugar, 1/2 cup water, 1 Tbs. lemon juice and 1 Tbs. cornstarch.Combine the sugar, water, lemon juice and strawberries in a saucepan. Stir to dissolve the sugar into the liquid while bringing it up to a boil.Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes. When the strawberries get soft enough, break them in half with a spoon to help release more flavor from the strawberries.Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan.Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid.Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill.