A trip to a strawberry patch or your local farmers market is a terrific weekend activity with a sweet reward. But sometimes you wind up with way more berries than you can eat. If you don’t feel like making a huge batch of jam, we have an easy solution: Freeze them!
How to Freeze Strawberries
When you freeze them right, you’ll maintain the quality of the strawberries and preserve most of their flavor and nutritional value. Keep in mind that after thawing them, the berries will be somewhat darker, and the texture will be much softer so we don’t recommend you try to stuff them or use them as eye candy like we did in this gorgeous phyllo tart. Don’t worry, though: Thawed berries work perfectly in recipes like our famous strawberry pretzel dessert or these luscious strawberry milkshakes.
Step 1: Prep your strawberries
Choose berries that are dark red, firm and fully ripe. Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer.
Test Kitchen tip: Do not soak the berries in water or they’ll lose some flavor and nutrients.
Step 2: Freeze them
Strawberries can be frozen whole, sliced or crushed, and with or without sugar.
For whole, unsweetened berries, first freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn.
For sweetened strawberries, halve or slice strawberries into a bowl. For each quart of berries, add 1/2 cup sugar and gently stir until sugar is dissolved. Lightly crush berries if desired. Spoon into a freezer container, seal tightly and freeze.
That’s all you do. Wasn’t it easy?