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A trip to a strawberry patch or to the local farmers market to find berries is a terrific weekend activity with a sweet reward. But sometimes you wind up with way more berries than you can eat. Unless you plan on making a huge batch of strawberry jam, we have an easy way to store strawberries: Freeze them!
When you freeze food the right way, you’ll preserve its quality, nutritional value and, most importantly, flavor. Our Test Kitchen will show you how to freeze strawberries easily, so you can enjoy the sweet fruit for months to come.
How to Freeze Strawberries
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This method works with fresh-picked strawberries or the ones from the produce aisle.
If your meal prep involves freezing food, then you’ve probably come across the dreaded freezer burn. Check if the freezer burns safe to eat.
Directions
Step 1: Prep your berries
Choose berries that are dark red, firm and fully ripe. Discard any moldy berries. Clean the strawberries gently under cold water and drain them in a colander. Use a sharp knife or hulling tool to remove the stems and caps. (Here’s how to hull those strawberries quickly!) If your strawberries have mushy spots, slice them off. Lay the strawberries out in a single layer on clean kitchen towels or paper towels and allow them to air dry.
Editor’s Tip: Don’t soak the berries. They’ll absorb too much water, which will affect the texture and flavor. A quick rinse is all they need.
Step 2: Freeze the strawberries
Strawberries can be frozen whole, sliced or crushed, and with or without sugar.
- For whole, unsweetened berries: First, freeze the strawberries in a single layer on a baking sheet. This will keep them from getting stuck together. Once they’re solid, place the berries in airtight containers or freezer bags. To prevent freezer burn, remove as much air as possible by either completely filling the containers or gently pressing extra air out of the bags.
- 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 the sugary berries into a freezer container, seal tightly and freeze.
Tips for Freezing Strawberries
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How long can you freeze strawberries?
When properly frozen following our directions above, you can keep your strawberries in the freezer for up to a year. However, it’s best to use them within six months of freezing. Although freezer-burned food, including berries, is still edible, the flavor and texture will not be as nice.
Is it better to freeze strawberries whole or cut?
Whether you freeze the berries whole or slice them first is entirely up to you—they’ll freeze well either way. Freezing the berries whole gives you more options for how to use the berries once they’re thawed. You can choose to slice them, dice them or mash them depending on the recipe. If you already know how you’ll use your frozen berries, slice or crush them before freezing to save time down the road.
Should strawberries be washed before freezing?
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Washing the berries is an important step to remove dirt and bugs as well as traces of pesticides. After all, strawberries are on the dirty dozen list of foods. It’s best to wash them before freezing since they’ll be very soft and liquidy (and messy) once thawed.
How to Use Frozen Strawberries
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Because strawberries thawed from frozen are darker, soft-textured and juicy, we don’t recommend using them in recipes meant for fresh, firm berries (such as chocolate covered strawberries or strawberry trifle). Instead, recipes where strawberries are cooked, mashed or blended are perfect choices for your frozen strawberries. Try them in a chilled strawberry treat like a sweet strawberry pretzel salad, blended into strawberry milkshakes or folded into a fluffy, pink strawberry delight.
Baked goods are a great way to use frozen berries too. Try an old-fashioned strawberry pie, a contest-winning roasted strawberry sheet cake or spiced strawberry muffins. The thawed berries can be cooked into strawberry soup or a homemade strawberry syrup. And don’t forget savory strawberry recipes! The thawed fruit makes tasty sauce for pork tenderloin and barbecued chicken.
How to Thaw Frozen Strawberries
The gentlest way to thaw frozen strawberries is to place them in the fridge for about eight hours or overnight. Sliced or crushed strawberries will thaw faster than whole berries. If you’re in a hurry, place the bag or container in cold water for one to two hours. Squeeze and break apart the berries occasionally to help move things along.
Thawing strawberries in the microwave is also possible, although doing so will heat up the berries, causing them to break down quicker. This method is best for recipes where the strawberries are to be cooked.
The Best Recipes for Frozen Strawberries
Flaky Bumbleberry PieWhen you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
Thick Strawberry ShakesCool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
Freezer Strawberry Shortbread DessertWhen I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana
Strawberry VinaigrettePair this sweet and tart strawberry vinaigrette dressing with any salad for a fresh twist for summer. —Carolyn McMunn, San Angelo, Texas
Chilled Fruit CupsThis refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. —Andrea Hawthorne, Mozeman, Montana
Special Strawberry SaladThis berry-filled salad may take some time to prepare, but one taste and you'll agree it's worth the extra effort. I treat family and friends to this dish on special occasions. —Linda Goulet, Hadley, Massachusetts
Strawberry ShortcakeI grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Tri-Berry JamMy mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve
everything from our garden! —Karen Maerkle, Baltic, Connecticut
Strawberry Angel TrifleI always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia
Berry Coulis with Dutch PancakesMy husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia
Strawberry Pretzel SaladNeed to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Strawberry Cream FloatsWhen it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. —Crystal Jo Bruns, Iliff, Colorado
Four-Berry SpreadFor a big berry taste, you can't beat this tasty spread. With a flavorful foursome of blackberries, blueberries, raspberries and strawberries, this lovely jam brightens any breakfast. —Marie St. Thomas, Sterling, Massachusetts
Chocolate-Topped Strawberry CheesecakeCreamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky
Strawberry Rhubarb JamThis tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
Strawberry-Rhubarb Flip CakeMy friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Neapolitan CheesecakeThis rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family’s favorite dessert. It’s an indulgence sure to elicit oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario
Creamy Berry SmoothiesWho can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California
Contest-Winning Strawberry Cheesecake Ice CreamLight and refreshing, this dreamy, creamy dessert is perfect for steamy afternoons. Great for scooping into cones, the frozen fluff won't melt as fast as regular ice cream. Change up the recipe with a variety of frozen berries or fruits. —Debra Goforth, Newport, Tennessee
Spiked Pink LadyWhy reserve lemonade and strawberries for the summertime? They’re just as refreshing during the holiday season. Add two more ingredients to create a crowd-pleasing cocktail.
Strawberry Scones with Lemon GlazeYou won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri
Frozen Lemon-Berry MargaritasI like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
Waffles with Peach-Berry CompoteThis recipe was created one summer Sunday morning when I was looking for a healthier alternative to butter and maple syrup to top my waffles. I was amazed at the results! —Brandi Waters, Fayetteville, Arkansas