Depending on the variety, strawberries are ready for picking from May all the way through October. If you’ve got a green thumb, you might find yourself with a massive harvest all at once—way more than you can eat before they go bad! Since strawberries have a pretty short shelf life, freezing those red gems is the perfect way to save summer for later.
Freezing Strawberries: What You Need to Know
When you’re out picking strawberries, make sure to harvest them with the green hulls (the leafy tops) still attached and only pick the ones that are fully ripe. Keep an eye out for bruises; you want fruit that is perfectly fresh. Believe it or not, strawberries can actually grow mold in the freezer if they aren’t in tip-top shape! If you’ve brought in a huge harvest, consider freezing half and turning the rest into jam. Jam is a great way to use up a lot of fruit since it gets pureed or cooked down anyway.
Just a heads-up: it’s totally normal for berries to look a bit darker and get mushy once they thaw. Don’t worry, they’re still great! Freezing just changes the fruit’s structure naturally. The best part? They keep all their healthy nutrients—especially that high Vitamin C content—as long as you freeze them right after picking. Letting them sit in the fridge for a few days before freezing will cause them to lose some of that nutritional punch.
Freezing Whole Berries
You don’t have to slice your berries; you can freeze them whole. Just make sure you’re only using firm, unblemished fruit. If they’re overripe, they won’t freeze well—better to eat those immediately or whip up a delicious strawberry milkshake! To prep them, fill a bowl with lukewarm water and give them a gentle bath. Be careful not to bruise them, as damaged fruit doesn’t hold up well in the freezer.
Pro tip: Avoid washing strawberries under running water. The pressure can cause bruising. After their bath, gently pat them dry with a kitchen towel. Make sure they are bone-dry to avoid freezer burn. Once dry, remove the green hulls and pop them into an airtight freezer bag. If you have a vacuum sealer, even better!
How to Keep Your Berries from Sticking Together
Anyone who has ever frozen fruit knows the struggle: you end up with one giant, frozen brick of berries. It’s a pain when you only need a handful for your morning smoothie! Luckily, there’s a simple trick to keep them separate, though it takes a little extra effort.
It’s called “flash freezing.” Lay your strawberries out individually—cut side down if you’ve sliced them—on a baking sheet or plate. Make sure they aren’t touching each other. Put the tray in the freezer for a few hours until they’re frozen solid. Once they’re like little red ice cubes, transfer them into your freezer bag. Since they’re already frozen, they won’t stick together!
Just move fast—strawberries thaw quickly and get mushy fast. If they start to soften before you get them into the bag and back into the freezer, they’ll just clump up anyway, and all that hard work will be for nothing.
Freezing Strawberries with Sugar
If you already know you’re going to use your berries for a dessert or a cake topping later, you can freeze them pre-sweetened. Start by giving them the same gentle water bath described above.
After patting them dry, place them in a freezer-safe container and sprinkle them with sugar or drizzle them with a bit of syrup. Give them a very gentle toss with a spoon to coat them, then slide them into the freezer. They’ll be ready to go for your next baking project!