You’ve had a bumper crop of strawberries (or scored a great deal at the farmers market) and already spent the summer enjoying your bounty via fresh strawberry recipes. Now you have lots left—what are you supposed to do with all those extra strawberries? Fortunately, freezing strawberries is a great way to preserve your haul for longer than that brief summer window.
You can freeze strawberries (unsweetened or sweetened) for future use in frozen smoothies, baking, sauces, and more—we’ll teach you how.
Marty Baldwin
The most common way to freeze strawberries is by flash-freezing them whole and unsweetened (aka the dry pack method). There are also ways to freeze strawberries with sugar that we’ll get to later.
BHG/Nelly Cuanalo
Before you freeze strawberries, wash them thoroughly by placing them in a colander and gently rinsing under cool water before removing the stems. (If you remove the stems before washing, more water can get in and affect the texture and flavor—no one likes a watery strawberry!) Next, carefully spread the berries in a single layer on a tray or baking sheet lined with paper towels or a clean, lint-free towel. Pat the strawberries dry with another clean towel, or let them air-dry.
BHG/Nelly Cuanalo
Arrange the whole strawberries on a dry baking sheet and freeze until solid—a couple of hours should do the trick. This keeps the strawberries loose, making measuring and thawing easier later.
You can hull the strawberries before freezing. If you prefer to slice the strawberries before freezing, omit the freezing step above, which is for whole strawberries, and freeze as directed in the next step.
BHG/Nelly Cuanalo
Transfer the frozen strawberries to freezer containers. A reusable silicone storage bag is an
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