Recipes with strawberries are some of my all-time favorites, and since these berries are a seasonal produce item, I had to learn how to freeze strawberries. Traditionally, strawberry season across the U.S. is from late April to August. In my neck of the woods, strawberries are at their peak during the month of May. That’s when they are sweeter and taste best, so it’s the best time to freeze. (If you’re wondering how to freeze strawberries, keep reading! I have an easy to follow three-step process.)
Learning how to freeze strawberries has resulted in an annual event every May at my house, when I do a massive freeze of strawberries. Prices are at their rock-bottom, so I save a lot of money buying them in season. Prices may vary a little depending on whether you go to a grocery or a local farm, but I think the best price is around $2 per pound. (If you can find cheaper, that’s great. Sometimes they can be had for $.99 per pound.) There are many benefits to flash freezing fresh strawberries now.
Benefits of Flash Freezing
1. You save money. Buying fresh fruit when it is in season means you are purchasing it at the best price. Since fresh strawberries won’t keep, learning how to freeze strawberries means you save money by freezing the fruit and having it on hand for all kinds of recipes with strawberries.
2. You can freeze in large amounts. The point of flash freezing is that it enables you to freeze items in individual pieces. Then you can store in large quantities, but you are still able to pull out just the amount that you need because it doesn’t clump together.
3. You create healthier recipes. Using your own frozen strawberries means you know exactly what you are putting into your recipes with strawberries. You avoid the preservatives you might find in store-bought frozen fruit.
How to Freeze Strawberries in Three Easy Steps
STEP #1
First, wash your berries. Unless you purchased your berries at an organic farm, they most likely have chemicals from pesticides on them.
- Add a ½ cup of vinegar to a sink full of warm water.
- Allow strawberries to soak for 2-3 minutes.
- Rinse well.
- Drain sink.
- Now add ½ cup of hydrogen peroxide to a sink full of water.
- Allow strawberries to soak for 2-3 minutes.
- Rinse well.
- Pat strawberries dry or allow to air dry in strainer.
STEP #2
At this point, I don’t cap my berries. The green leaves will fall off once they are frozen. Since I use the bulk of mine in smoothies, I will just rough chop them before freezing.
- Arrange strawberries in a single layer on a cookie sheet lined with wax or parchment paper.
- Allow to freeze for 3-4 hours (Not overnight)
STEP #3
The storage method that you now use for your strawberries is key. If you do not freeze them as air-tight as possible, you run the risk of freezer burn.
- Freezer Bags. Use plastic zipper bags that say specifically they are for the freezer. You may use quart or gallon-size. I typically put mine in gallon bags, and I double-bag them.
- Get out excess air. Press out all the air–as much as possible.
- Always label. Label with the date you are putting them in the freezer. They should be good for up to six months.
Frozen Strawberry Ideas
Once strawberries are frozen, they are not the same. In other words, they cannot be used in place of fresh strawberries, even once they are thawed. However, there are tons of ways to use your frozen strawberries in smoothies, strawberry shortcakes, strawberry sauces, muffins, pancakes, and strawberry syrup.
:: Find all my recipes with strawberries HERE.
