Learning how to freeze strawberries is a simple way to preserve that sweet taste of summer so you can enjoy it all year long.
Whether you’re harvesting baskets from your backyard patch or stocking up during peak season at the farmer’s market, freezing strawberries is one of the easiest ways to keep them from going to waste. With just a few basic tools and a bit of prep, you’ll have a freezer full of juicy berries ready for smoothies, baking, jam-making, or snacking straight from the bag.
If you love stocking your kitchen with garden-fresh ingredients, don’t miss my tips on how to store strawberries in mason jars or how to freeze zucchini for even more seasonal preserving ideas.
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Why You’ll Love This Recipe
What You’ll Need
Recipe Tips
Don’t skip flash freezing: Flash freezing—spreading the berries out on a tray before storing—keeps them from clumping together. This simple step makes it easy to grab just a handful for smoothies, baking, or jam without thawing the whole batch.
Use dry berries: After rinsing, make sure your strawberries are completely dry before freezing. Any extra water on the berries will turn into ice crystals, which can make the berries mushy and more prone to freezer burn.
Label everything: Write the date and amount (like “2 cups sliced”) on your freezer bags or containers. This helps when you’re pulling together recipes like old-fashioned strawberry peach crisp and you don’t want to guess how much you froze months ago.
Consider portioning ahead of time: If you usually use berries in specific amounts—like 1 cup for muffins or 2 cups for jam—freeze them in pre-measured portions. That way, you can skip the measuring and get right to baking or cooking.
Vacuum seal for longer storage: If you have a vacuum sealer, it’s a great tool for keeping strawberries fresher for longer in the freezer. It removes excess air, which helps prevent freezer burn and flavor loss.
Use wide-mouth jars or containers if skipping bags: If you prefer not to use plastic bags, wide-mouth mason jars or freezer-safe containers are a great alternative. Just be sure to leave some headspace in jars to allow for expansion.
Freeze in both whole and sliced form: Whole strawberries are great for decorating or dipping in chocolate, while sliced or halved berries are better for baking and smoothies. Having both on hand gives you more flexibility.
Freeze some sweetened for toppings: If you love strawberry shortcake or ice cream sundaes, try macerating a batch of strawberries with a little sugar and freezing them in small jars. Thaw and spoon over desserts when you need a quick treat.
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Instructions
- Rinse and dry: Gently rinse strawberries in cold water, then pat dry completely with a clean kitchen towel. Moisture leads to icy clumps.
- Hull and slice (optional): Remove green tops. You can freeze them whole, halved, or sliced depending on how you plan to use them.
- Line a tray: Place parchment paper on a baking sheet to prevent sticking.
- Arrange strawberries: Lay the strawberries in a single layer on the tray, cut side down if sliced. Make sure they aren’t touching.
- Freeze until solid: Place the tray in the freezer for a few hours or overnight until the berries are fully frozen.
- Transfer and store: Once frozen, move the strawberries into labeled freezer bags or airtight containers. Squeeze out as much air as possible to prevent freezer burn.
- Freeze for later: Store in the freezer for up to 6–12 months.
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How to Freeze Strawberries
Equipment
- Cutting board
- Knife
- Sheet pan
- Parchment Paper
- Freezer-Safe Bags or Containers
- Marker
Ingredients
- Fresh strawberries
Instructions
- Rinse and dry: Gently rinse strawberries in cold water, then pat them dry thoroughly with a clean towel. Moisture can cause ice crystals and clumping.
- Hull and slice (optional): Remove the green tops using a knife. You can freeze the strawberries whole or slice them depending on how you plan to use them later.
- Line a tray: Place a sheet of parchment paper on a baking tray to prevent sticking.
- Arrange strawberries: Spread the berries in a single layer on the tray, making sure they don’t touch. This helps them freeze individually and prevents clumping.
- Flash freeze: Place the tray in the freezer for 4 to 6 hours, or until the strawberries are completely frozen solid.
- Transfer to containers: Once frozen, move the berries into labeled freezer-safe bags or containers. Remove as much air as possible before sealing.
- Store in freezer: Keep frozen strawberries for up to 12 months. Use them as needed in smoothies, baking, sauces, or jams.
Notes
- Use strawberries at peak ripeness: The sweeter and firmer they are when frozen, the better they’ll taste (and hold up) when thawed. Avoid overly soft or bruised berries.
- Leave space for airflow when freezing: Don’t stack the berries on the tray—spacing them out helps them freeze faster and more evenly.
- Don’t forget to label your bags: Include the date and amount (like “2 cups sliced”) so you’re not guessing later when cooking or baking.
- Vacuum sealing extends shelf life: If you preserve a lot of produce, investing in a vacuum sealer can prevent freezer burn and save you money in the long run.
- Freeze in a mix of whole and sliced berries: Whole berries are perfect for smoothies and chocolate-dipped treats, while sliced ones thaw faster for baking and jam.
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