Glazed Strawberries and Cream

Introducing Our Glazed Strawberries and Cream Pizzelle Delight: A Delectable Fusion of Sweetness and Crispiness!

Get ready to indulge in a delightful harmony of flavors with our irresistible Glazed Strawberry Pizzelle recipe. This delightful treat combines the juicy sweetness of strawberries, the delicate crispiness of pizzelle cookies, and a luscious glaze that will leave you craving for more.

Picture succulent strawberries, coated in a sweetened glaze, nestled beside golden pizzelle waffle cookies, each bite offering a delightful burst of flavor and texture. The vibrant colors and enticing aromas will entice your senses and leave you longing for another mouthwatering bite.

A true celebration of summer’s bounty, our Glazed Strawberries and Cream Pizzelle recipe is ideal as a permissible indulgent dessert, or a charming classy snack at any gathering.

Serve with whipped cream and embark on a journey of wholesome indulgence. With our Glazed Strawberries and Cream Pizzelle recipe, every bite is a moment of sweet satisfaction. The pizzelle-brations are endless.


  • 1 Package Vanilla Reko Pizzelle
  • 16 ounces / 2 cups granulated sugar
  • 4 ounces / ½ cup light corn syrup
  • 8 ounces / 1 cup water
  • 1 pound fresh strawberries, wash and dry
  • Whipped Cream


  1. Line a baking sheet with aluminum foil and non stick cooking spray.
  2. Place ice and cold water in a large bowl, large enough to hold saucepan.
  3. Mix the sugar, corn syrup and water in a medium saucepan over high heat. Stir until the sugar is completely dissolved, continue to cook for 10 to 20 minutes.
  4. Continue to cook for approximately 10 to 20 minutes. Prevent crystallization by occasionally wiping down the sides of the saucepan.
  5. Remove pan from heat and immediately immerse bottom in prepared ice bath.
  6. Once bubbles have stopped rising, begin dipping strawberries into the glaze and place on baking sheet.
  7. Allow berries to cool. Add whipped cream to Reko Pizzelle and top with glazed berries. Enjoy!