Strawberria
- Heat level: 3/10
Volume: 100 ml
Sweet. Sassy. Spicy.
The first fruit glaze that actually respects the dessert. More about Strawberria ↓
9,00 €
"A drop of this on vanilla ice cream isn't just a treat; it's a statement. Forget chemical syrups; this is the pure fruit and heat I've been waiting for."
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Cakes & Muffins
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Yogurt Bowls
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Vanilla Ice Cream
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Pancakes & Waffles
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Cheesecake
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Fresh Cookies
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Strawberry puree (65%)
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Strawberry nectar (water, strawberry pulp (38%), sugar, glucose-fructose syrup, acid: citric acid, antioxidant: ascorbic acid)
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Floral honey
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Apple cider vinegar (contains SULFITES)
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Lemon juice (from concentrate, antioxidant: ascorbic acid)
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Corn starch
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Chili
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Salt
Nutritional value per 100 g:
- Energy: 272 kJ / 65 kcal
- Fat: 0.25 g
- of which saturated: 0.04 g
- Carbohydrates: 15.85 g
- of which sugars: 12.66 g
- Protein: 0.58 g
- Salt: 0.17 g
THE STORY BEHIND THE SAUCE
The Sweet Rebel: Strawberria
This is the one that kicks off my 2026 dessert series. I wanted to create something for those who are tired of the "safe" and boring sweets. Strawberria is my personal invitation to experiment with flavors you never thought would go together.
Real Strawberries, No Lies
I was honestly tired of those neon-pink, chemical syrups that taste like a lab experiment.
I wanted a strawberry glaze that had a real personality - something that tastes like actual sun-ripened fruit, but with a "baddie" attitude.
The Sweet & Spicy Chemistry
To break the monotony of plain sugar, I combined premium strawberry essence with floral honey.
While the fruit provides the lush sweetness, the chili brings a gentle 3/10 heat that lingers just long enough to make your heart beat a little faster.
It’s a dynamic duo designed to elevate, not mask.
Chili Belongs in the Pastry Shop
For years, I stayed within the lines of savory sauces, but my kitchen felt incomplete. I wanted to see if I could make chili behave in a dessert setting without it feeling forced.
It took dozens of sticky batches and a lot of trial and error to find that sweet spot where the fruit doesn't just sit there, but actually "talks back" with a little heat. This is my breakthrough.
The Dessert Revolution
I didn’t make Strawberria just to sit on your shelf. I made it to change how you eat sweets. If you think a brownie or a cake deserves a bolder kick, this is for you. I believe a little chili is the perfect fix for things that are "too sweet" - and if you agree, you’ve just found your new favorite sauce.
"A drop of this on vanilla ice cream isn't just a treat; it's a statement. Forget chemical syrups; this is the pure fruit and heat I've been waiting for.."
