How to Freeze Fresh Strawberries
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Our Test Kitchen experts tell you how to freeze strawberries so you can get a little taste of summer no matter what the weather's doing outside.
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 strawberry jam, we have an easy solution: Freeze them!
How to Freeze Strawberries
When you freeze food right, you’ll maintain its quality and preserve most of its flavor and nutritional value. Keep in mind that after thawing, strawberries 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.
What You Need for Freezing Strawberries
Step 1: Prep your berries
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.
Editor’s 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. See our trick.
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 that easy?