In a thick-bottom pot bring 1 L water to boil.

Add sugar, strawberry jam, strawberry glaze, red food colouring and bring to boil on medium heat.

Mix modified corn starch with 30 ml water.

Pour modified corn starch mixture slowly into the boiling strawberry jam-strawberry glaze mixture while stirring.

Bring to boil, add strawberry extract and mix. Turn off the heat.

Place frozen strawberries in a heat-proof container. Pour boiling mixture over the frozen strawberries and mix well.

Cover with a lid and place in the refrigerator until strawberries are thawed.

In a bowl, mix all dry ingredients: flour, sugar, baking powder and salt.

In a separate bowl, mix all wet ingredients: eggs, milk, water and vanilla extract until well blended.

Slowly combine dry ingredients into wet until completely mixed and there are no lumps.

Pour mixture into a pitcher or squeeze bottle.

In a thick-bottom pot, heat oil to 375°F.

Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.

Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil.

Pour about 1 cup funnel cake mixture in a spiral motion.

With a slotted spoon carefully fry each side about 2 minutes until golden brown.

Remove funnel cake and drain excess oil on paper towels.

Place warm funnel cake on a plate, pour strawberry sauce over, sprinkle confectionery sugar and serve.