Strawberries are available in spring and early summer, but you can enjoy them all year long. Use this simple guide to preserve your berry bounty.
This article contains affiliate links. Price and stock could change after publish date, and we may make money from these links.
Sunny days are here again, and farmers markets are bursting with fresh produce. The season’s most sparkling jewels are strawberries at peak flavor. If you’ve come back from the market with more fresh strawberries than you can eat in a couple of days, don’t fret! The solution is right in your kitchen: your freezer. Freezing strawberries is a wonderful way to save them before they go bad, and you’ll enjoy them for much longer than their short season. When frozen properly, strawberries will maintain most of their nutrition and bright flavor.
If you haven’t already done so, get your hands on some good berries. Try to procure your strawberries from a local farmer’s market or berry farm (as opposed to berries that are bred for long journeys on a produce truck). Even if you do your berry picking at the grocery store, there are some all-encompassing guidelines for spotting the best berries. Good strawberries are bright red, firm and plump with fresh leafy green tops. They should be fragrant and slightly floral, so give them a sniff. Avoid berries that have bleached spots and dark bruises. Plastic clamshell packaging will often hide a moldy berry at the bottom, so turn them over for thorough inspection.
Once back at home and your kitchen, dig out your trusty colander (or a large mesh sieve). Strawberries absorb water easily, so keep them whole while washing them. Place the berries in the colander and rinse quickly.
Place the strawberries on paper towels and gently blot dry with another paper towel. Let them stand 30-60 minutes to air dry further. The strawberries should be free of any water so they don’t form ice crystals in the freezer.
Gather the leaves of each berry stem and with the tip of a small paring knife, cut a shallow circle around the base of the cap. Pull the leaves to remove the cap and white strawberry core. The strawberry core is bland with cottony texture, so you’re improving your berry cache by removing it.
You can certainly freeze strawberries whole, but cutting them in half or quartering them will make for a less bulky bag to store. Strawberries are the largest of the cultivated berries, and some grow to be huge (such as the apple-sized Diamante variety). Consider quartering larger berries. Smaller berries may be halved.
Line a large baking sheet with parchment paper. Place the strawberries well-spaced and cut side down on the paper. Transfer the sheet, uncovered, to the freezer. This will flash freeze the berries by exposing them to the freezer’s cold air. Freeze them until solid, about 1-2 hours. If you don’t have time constraints, you can also freeze them uncovered overnight. The frozen berries won’t stick to each other, which makes packaging easy.
When the berries are completely frozen, transfer them to freezer bags (or reusable silicone bags, pictured). Portion the berries with a measuring cup as you place them into freezer bags. Write the date and cup amounts on each bag. The latter will help you quickly spot the amount you need for a recipe.
Optimize freezer space by storing the bags flat. Frozen strawberries will last up to one year in the freezer, but for the best flavor, use them within 6 months. Keep in mind that freezing the berries may darken their color and when thawed, they will have a softer texture. However, the sugar content and fresh flavor will be preserved.
Use the strawberries straight from their frozen state in smoothies and yogurt bowls. Or thaw them by moving the bags from the freezer to the fridge about six hours before you plan to use them. The berries will add just-picked flavor to pies, cheesecakes and all kinds of pastries.
