Why I Make This By Accident
I never planned to bake today. Just wandering through the kitchen, stare at the fridge, and suddenly, I’m peeling strawberries like I’m in some weird obsession. It’s not about the beautiful red, or even the smell of the berries—I swear it’s that sticky glaze. That pool of sugar and lemon juice that kinda turns everything gleaming, even the dullest moments. Glazed strawberries are picky—gotta find the right balance, don’t overdo it. But right now, it’s more about how these little fruits, brushed with that shiny syrup, manage to taste like summer’s last gasp—sweet, urgent, fleeting. I think it’s what I needed. Not a fancy thing, just fruit and sugar played out in a way I forget sometimes. You don’t need a reason to make this. Just today. And maybe tomorrow, too.
Glazed Strawberries
Ingredients
Equipment
Method
- Measure out the strawberries and cut larger berries in half to ensure even cooking.1 pound fresh strawberries
- Combine sugar and lemon juice in a saucepan over medium heat, stirring until the sugar dissolves completely and the mixture begins to simmer, about 2 minutes. The syrup should be clear and slightly thickened around the edges.1/2 cup granulated sugar, 1 tablespoon lemon juice
- Add the prepared strawberries to the simmering syrup, stirring gently to coat all the pieces evenly with the liquid.1 pound fresh strawberries
- Lower the heat to medium-low and cook the strawberries, stirring occasionally, until they become tender and the syrup thickens enough to coat the berries, about 10 minutes. You will see the syrup reduce and glossy as it bubbles gently.1 pound fresh strawberries
- Remove from heat once the syrup has reached a thick, shiny consistency and the strawberries are tender but still hold their shape. Let stand for a few minutes to cool slightly.1 pound fresh strawberries
- Serve the glazed strawberries warm or at room temperature, spooned onto a plate or bowl, displaying the glossy, sticky coating on each piece.1 pound fresh strawberries
Sometimes the simplest stuff is what sticks around. All those berries, the glossy coat, the bright pop of citrus—reminds me that even in the chaos, some things are just meant to be straightforward. That glaze though… I think it’s the real magic. Or maybe just my excuse to eat dessert on a Wednesday.
