How to Freeze Strawberries {3 Easy Ways}

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There’s nothing like a perfectly juicy, in-season, locally grown strawberry! YUM! The problem is the season is SO short. Here’s all you need to know on How to Freeze Strawberries so you can have that deliciousness all year long.

I am so in love with fresh berries! Strawberries, blueberries, raspberries, you name it.

We love them on Banana Splits and Smoothies, and check out these Strawberry Cheesecake Pancakes.

We eat boatloads of fresh berries when they are in season. There’s just nothing quite like fresh picked local fruit.

Why freeze strawberries?

• The most important reason is that Freezing strawberries will give you that same amazing fresh picked flavor even when it’s out of season. 

A taste of summer anytime of the year! 

• Additionally, if you pick your own, it’s less expensive than purchasing them. 

But even if you go to the Farmer’s Market or local farm and purchase them there, they are far better tasting than what you find in the store.

They are at their peak and the freshest they’ll be. That makes a difference!

• You always have them ready!

Taking a little time (it’s really pretty quick) to put them up gives you a nicely stocked freezer for all the strawberry things you want to enjoy throughout the year.

Selecting the best berries

• Buy local and in-season strawberries.
• They should be bright red and plump and smell sweet with a touch of floral.
• Size doesn’t determine how sweet they are.

Health Benefits

Strawberries are low in calories, healthy and delicious. They are a good source of many vitamins and minerals. 

Health Benefits include reduced cholesterol, inflammation, and blood pressure.

How To Freeze: 3 methods

I’m sharing 3 different ways, so pick the one that works best for you.

• Flash Freeze
• Dry Pack
• Simple Syrup

Option 1: Flash Freeze

The easiest way, No Sugar, and my preferred method

My favorite thing about this method is the strawberries won’t be stuck together.

That way, you can grab a few for a smoothie or a few cups for that dessert. It’s also the least amount of effort and the healthiest option.

I freeze my strawberries whole, but you can also slice them if you prefer.

Step One: Prepare the strawberries

• Rinse the berries well. (do not soak them!)
• hull or cut off the stems (see hulling hacks below)
• Dry the berries well.

To dry: lay them out on paper towel lined baking trays. Let them air dry until there is no more moisture on them.

You can use actual towels too if you’re more the re-use type. But, they will turn pink.

hulling hacks: poke out the stems with a straw. start at the bottom and push up towards the stem until it comes right out. Some like to use a fancy strawberry huller. These are great, especially if you have kids helping you, it takes that stem out pretty perfectly. I typically just use a paring knife.

Step Two: Flash Freeze 

• Line some baking trays with wax paper and place the dried strawberries on the trays. They can be close, but shouldn’t be touching each other.
• Place in the freezer for at least 2 hours, or overnight. Basically, just until they are frozen. 

Step Three: Package 

• Transfer them into labeled ziplock bags (I use the gallon size).
• Try to get as much of the air out of the bag before sealing it. Often people use a straw to suck out the excess air. 
• I recommend double bagging for an extra layer of protection and preventing leaks.
• Return to the freezer.

Note: Don’t overstuff the bags. keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!

Option 2: Dry Pack Sweetened

If you like your berries sweetened, you can add sugar before you freeze them. 

Step One: Prepare the strawberries

• Rinse the berries well
• hull or slice the stems off the berries
• Sprinkle with 1/3 – 3/4 cups of sugar, per 1 quart of berries, depending on how sweet you like them.
• Gently stir and turn over the berries until the sugar is dissolved. 

Step Two: Package & Freeze

• package the berries into containers or ziplock bags. The berries should be packed somewhat tightly. 
• Get as much air out of the bag as possible

Tip #1 if you’re using jars, make sure you leave head space for expansion.

Tip #2 if you’re using bags, I recommend you double bag, label, and freeze flat. Freezing flat will help them to thaw quicker.

With this method will be all the berries stuck together in a clump because of the sugar juice that’s formed and the way it freezes.

Option 3: Freeze strawberries in Simple Syrup

Simple syrup is a sugar syrup made by dissolving sugar in water over low heat and then cooling. 

Using a simple syrup will help the berries keep their vibrant color and retain their shape after thawing. 

TIP: Have your simple syrup made and cooled and ready before you get your berries. It keeps for about a week in the fridge. 

To make the simple syrup combine equal parts sugar and water in a saucepan, heat on low heat, stirring occasionally until sugar is dissolved.

Let it cool, and store in the fridge. 

Step One: Prepare the berries

• Rinse the strawberries well.
  
• Hull or slice off the stems.
  
• Either leave whole, or slice, and place them in a freezer container. 

Step Two: Add syrup

• Pour the syrup over the berries to cover them. Leave 1/2 inch head space. 
• Seal and freeze.

Tip #1: You can make the syrup ‘lighter’ or less sweet by using 2 parts water to 1 part sugar, instead of one to one

Tip #2: You’ll need about 1/3-1/2 cup of simple syrup per pint of prepared strawberries.

Storing

Strawberries will keep in your freezer for 6-12 months.

Thawing

I find that for most recipes, I don’t need to thaw my berries first. 

But occasionally, I do. Here’s a few options:

Ready (almost) immediately- thaw them in the microwave. Use the ‘defrost’ function on your microwave and check every minute.

If your microwave doesn’t have a defrost feature, change the power to 30%. This way you won’t cook the outside. 

If you have 15 minutes- Put them in a sealed plastic bag and place it in a bowl of cold water. 

If you have an hour- Leave them in a container at room temperature

If you have a day- Thaw them in the refrigerator. 

FAQ’S

I recommend freezing fruit with no sugar (as in the first method shown).

Then I have it in it’s purest form and have all the flexibility to use it in whichever way I need to.

Notes and Tips

• rinse before hulling/removing stems to avoid water getting into the berry.
• A straw or strawberry huller is a great tool for taking off the stems, but not necessary.
• Strawberries can be frozen whole, sliced, chopped, or pureed.
• Don’t overstuff the bags. Keeping them so you can lay it flat maximizes space in your freezer. Keeps things neat and organized!
• Double bag for extra protection and to prevent leaks when thawing. Don’t forget to label!
• If using jars, leave 1/2 inch of ‘head space’ to allow for expansion.
• If using syrup, make it ahead of time. It keeps for about a week in the fridge. 
• You can make the syrup ‘lighter’ or less sweet by using 2 parts water to 1 part sugar, instead of equal parts.
• You’ll need about 1/3-1/2 cup of simple syrup per pint of prepared strawberries.

How to freeze other fruit

The above methods work with all berries–raspberries, blueberries, and blackberries. 

• How to Freeze Peaches
• How to Freeze Cherries
• How to Freeze Rhubarb
• How to Freeze Blueberries

Awesome Ways To Use Frozen Fruit

You can use fresh, frozen, or thawed fruit in these recipes.

1. Berry Blast Smoothie
2. Parfaits
3. Mocktails
4. Rhubarb Crisp with Strawberries
5. Milkshakes
6. Fruit Cobbler/Crisp  
7. Syrup or sauce for pancakes
8.  Ice Cream topping
9. Trifle
10. Infused water
11. Popsicles
12. Strawberry Lemonade 
13. Blueberry Lemonade 
14. Strawberry Ice Cream/Sherbet  
15. Oatmeal/Overnight Oats  
16. Flavored ice cubes
17. Muffins/baked goods
18. Berry butter
19. Homemade “gogurt”

More Strawberry Recipes

• Strawberry Pineapple Smoothie
• Strawberry Cheesecake Pancakes
• Strawberry Cheesecake Protein Smoothie
• Strawberry Mojito Mocktail
• Chia pudding
• Granola fruit cups
• Red White & Blue Salad
• Lightened Up Cheesecake

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Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in May of 2020.