How To Freeze Strawberries

Strawberries are so versatile, aren’t they?  They can be eaten fresh, cooked into yummy dishes, canned, dehydrated, freeze dried (my favorite), or just frozen. Let’s talk about freezing them today.

It probably wouldn’t be any surprise to any of you out there if I told you that you could freeze strawberries.  But let me ask you a question before you leave.  Have you ever had frozen strawberries that are all frozen together?  You know, you open the bag and it’s just a few frozen pieces of giant strawberry-ice?  Yeah, me too.

But there is a cure for this.  There is a way to freeze strawberries so that when you do open the bag you can pull each piece out individually.  As I recall, life may have changed the day I learned this simple technique.

 

Here’s how to do it:

Start with only the choicest strawberries.  Don’t use the green or impaired ones.

I generally dehydrate large strawberries, and freeze smaller ones.  That’s just my own preference, it really doesn’t matter.

Once you have sorted out which ones you are going to freeze, thoroughly clean them, and cut the stem/greens off and throw those away.  You can either cut the strawberries up now, or after you wash them.

Wash in cold water, and then arrange so that they will completely dry.  I put mine in a colander that gets gently shook/swirled off/on until they are completely dry. You want completely dry strawberries.

If you haven’t cut your strawberries yet, do so now, but keep in mind that they may need to air dry a bit more if you cut them after washing.

Once they are cut and dry, arrange them on a flat sheet so that none of them are touching each other.

The key to keeping them from sticking together is to make sure they are completely dry and not touching each other.

Once you have them all on your pan, put it in the freezer for one to two hours.  At this point, they should come off pretty easily with a flat spatula and be ready to put in your freezer bag.

Make sure to put them right back into the freezer.  If you let them sit for any amount of time, the edges could thaw and then they would stick together.

My experience is that two flat pans generally fill a gallon bag.

 

Using Frozen Strawberries

I typically find that after thawing strawberries, they are mushier than before freezing.  For this reason, I can’t use them the same way I would a fresh or dehydrated berry.  But there are still plenty of uses.

Kids enjoy eating frozen strawberries right out of the freezer as a treat.  I often use them in green smoothies, or in other fruit drinks.  They are also good for baking, making sauces and making syrup.

They are harder to shape after freezing, so if you’ve never done this before, just be warned that you probably won’t be able to cut them very easily after freezing. This is a main reason I cut mine before freezing.  I have, however, frozen them whole before.

Don't miss these two critical steps when freezing your strawberries this year.

How do you use frozen strawberries?

 

8 Comments

  1. I just finished putting up my strawberries last night! I froze some in bags, I didn’t know you could freeze them like this! I did blueberries like this last year though. I also made some strawberry jam that may wind up being more like strawberry syrup, we shall see…

  2. I made jam this year with all of our strawberries, but have saved your post so I can be sure to freeze some next year!

  3. This is amazing. Thank you thank you. I freeze them all time and get an ice block! I WILL be trying this. Thank you again. Happy to find this post today!

  4. Thanks for sharing! I can’t wait for strawberry season! 🙂
    ~ Christine

  5. You have just reminded me that I need to get some strawberries frozen today! One thing I do so I don’t have to wait for the berries to dry completely is to line my cookie sheet with parchment paper. The paper can be saved for another use (maybe baking cookies or something) later if there is concern about waste. Also, I tend to cut the tops off, which seems a little wasteful, but actually, I use the tops (greens and all) to make a strawberry syrup that I use to flavor my kombucha or lemonade. It could even be used over pancakes or french toast. It’s awesome and yummy. Thanks for sharing your method, I hadn’t thought of cutting them in half!

    Wiching you a wonderful weekend!

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