How to Freeze Strawberries

Wash the strawberries with cold water. Before you remove the stalks and cut the strawberries into thin slices, place the strawberries in a basket and wash them under cold running water to remove pesticides, chemicals or dirt. ^[5] Make sure the water drains out of the basket and that the strawberries don’t stay wet for too long or the strawberries will lose their flavor.

• If you’re using organic strawberries, you should also pre-wash them to keep them clean.

Remove the stalks of strawberries with a knife or straw. To remove the stem of a strawberry with a knife, you will use a sharp knife to cut a circle around the stem (the petiole at the top) of the strawberry. Skewer the tip of the knife into the strawberry while working, then grasp the leaf with your fingers and pull the stem out. If you want to remove the stem of a strawberry with a straw, you will place the straw on the small, pointed end of the strawberry, and then push the straw through the strawberry until the stem is pushed out of the other end.

• Repeat the operation with a knife or straw until all of the strawberries are stemless.

Chop or mash the strawberries in a bowl. Once the strawberries have been washed and de-stemmed, you can use a knife to cut them in half, quarter, or thinly slice. If you want the strawberries to have a jam-like texture, put the strawberries in a bowl and use a wooden spoon or potato masher to mash the strawberries. ^[6]

• You can also use whole strawberries, but they won’t absorb as much sugar as they would when sliced or crushed.
• You should mash strawberries if you want to freeze them and then use them to make jams or toppings.

Sprinkle white granulated sugar over the strawberries. Use a measuring cup to scoop the strawberries into a large bowl and count the number of cups. Next, sprinkle about ½ cup of granulated sugar for every 4 cups of strawberries. ^[7] You can also increase or decrease the amount of sugar according to your taste.

• Although white granulated sugar is more commonly used, you can also use brown sugar or a sugar substitute like Splenda or stevia at this step.

Mix the strawberries for 1-2 minutes until the sugar is almost no longer visible. Use a thimble to mix the strawberries with the sugar. Continue mixing for 1-2 minutes until the sugar adheres to the strawberries. While you mix the sugar to adhere to the strawberries, the strawberries also start to absorb the sugar so you can barely see the sugar grains.

Place the sugared strawberries in a freezer-safe plastic bag. After the strawberries have been coated with sugar, you will slowly pour the strawberries into a large freezer-safe plastic bag. If the bowl is too big for you to pour the strawberries, you can use a large spoon to scoop the strawberries into the bag. When all the strawberries have been placed in the bag, close the bag tightly and put it in the freezer for later use.

• The sugar layer will prevent the strawberries from clumping, so you don’t have to worry about stacking them apart when frozen. ^[8]
• Note the date on the bag of strawberries before you put them in the freezer so you know their shelf life.

Store sugar-coated strawberries in the freezer for up to 6 months. Before using frozen sugar-coated strawberries, be sure to check the date written on the bag of strawberries. After 6 months, remove the strawberry bag. ^[9]

• If less than 6 months have passed, frozen sugar-coated strawberries are usually suitable for baking. Unlike strawberries frozen in sugar water, sugar coated strawberries have less water and won’t cause the dough to come loose. ^[10]

Make sugar water by using sugar and water. To make sugar water at home, you just need to put water and white granulated sugar in equal proportions in a small pot. Bring the mixture to a boil, then turn the stove down to low heat. Simmer the mixture for about 3-5 minutes until the sugar dissolves, stirring occasionally with a spatula or whisk. Next, remove the pot from the heat and wait for the sugar water to cool down to room temperature.

• To know how much sugar water to use, you must measure the amount of strawberries. For every 2 cups of strawberries, you’ll need ½ cup (120ml) of sugar water. So if you have 8 cups of strawberries, you need 2 cups (470ml) of sugar water.
• Pre-prepared sugar water can be stored in the refrigerator for up to several weeks. ^[11]

Put the sugar water in the fridge for about 4 hours. Once the sugar water has dropped to room temperature, you will pour the sugar water into a jar or glass bottle. Place the jar or bottle of sugar water in the refrigerator for about 4 hours, or until the sugar water is cold.

Wash the strawberries with cold water. While waiting for the sugar water to cool, you will put the strawberries in a basket and wash them under cold running water. ^[12] Make sure the water drains out of the basket and the strawberries don’t stay wet for too long or the strawberries will lose their flavor.

• If you’re using organic strawberries, you should also pre-wash them to keep them clean.

Remove the stalks of strawberries with a knife or straw. To remove the stem of a strawberry with a knife, you will use a sharp knife to cut a circle around the stem (the petiole at the top) of the strawberry. Skewer the tip of the knife into the strawberry while working, then grasp the leaf with your fingers and pull the stem out. If you want to remove the stem of a strawberry with a straw, you will place the straw on the small, pointed end of the strawberry, and then push the straw through the strawberry until the stem is pushed out of the other end.

• Repeat the operation with a knife or straw until all of the strawberries are stemless.

Cut or mash strawberries (optional). Once the strawberries have been washed and de-stemmed, you can use a knife to cut them in half, quarter, or thinly slice. If you want the strawberries to have a jam-like texture, put the strawberries in a bowl and use a wooden spoon or potato masher to mash the strawberries. ^[13]

• If you want to freeze whole strawberries, you can skip this step.
• Mash strawberries in a bowl is a good choice if you want to use strawberries to make cocktails. ^[14]

Place the strawberries in a freezer-safe container with a lid. Once the strawberries have been sliced, crushed, or left whole, use a measuring cup to scoop the strawberries into a large freezer-safe container. If you don’t have a large box or you want a lot of small strawberries, you can divide the strawberries into several small boxes. Remember to count the number of strawberry cups you add to each box.

Pour cold sugar water over the strawberries. Take the sugar water out of the refrigerator. Next, measure out ½ cup of sugar water for every 2 cups of strawberries until the box is full. Strawberries must be submerged in sugar water.

• Continue adding sugar water until all of the strawberries are submerged in the sugar water.

Add flavoring essence to make the strawberry taste more appealing (optional). To add a mild flavor to your strawberries, simply use 1 teaspoon of an optional essence, such as orange zest or vanilla, for every 2 cups of strawberries soaked in sugar water. ^[15] Strawberries absorb the essence during the freezing process, so they will create a unique and attractive taste when enjoyed.

• You can also add other seasonings if you like. Cinnamon powder or cardamom both go well with strawberries frozen in sugar water.