Only once you've made it home from the spring farmers' market with bushels of fresh, sweet strawberries in tow might it occur to you to wonder: How am I going to eat all these? Knowing how to freeze them so that you can enjoy peak-season fruit any time of year (or at least the next six months) is a crucial skill for any berry hoarder.
The first step is buying the best berries you can get your hands on—otherwise, what's the point of freezing them? For tips on hunting down ripe strawberries, check out our recent interview with a Michigan berry farmer. Follow his suggestions, head home with more berries than you know what to do with, and then follow the directions below for preserving berries at their peak until the day you're ready to use them.
How to Freeze Strawberries
If you're stashing berries in the refrigerator to eat within a few days' time, hold off on washing them until just before you plan to use them. (Introducing moisture to strawberries and then letting them sit around in the fridge is a recipe for mold.) For freezing berries, go ahead and rinse them as soon as you get home—or as soon as you see them start to shrivel—in cool, running water. Then spread them onto paper towels or a kitchen cloth to gently dry them.
Having put in the work to procure the best berries, you don't want to waste a bit. Instead of simply slicing off the top, hull the berries more carefully by inserting a paring knife at an angle into the stem end. Cut around the green stem in a small circle, then pop off the greenery and discard it.
Reusable silicone bags keep berries—and the planet—safe from harsh temperatures.
Photo by Chelsea Kyle, Food Styling by Simon Andrews
Most recipes involving fresh strawberries—pie, cobbler or crisp, compote—will likely instruct you to halve or quarter the fruit. Halved berries are easier on your blender, too, in case you're only concerned about smoothies and/or milkshakes. Since it's exponentially harder to slice frozen berries, go ahead and do that now. If you prefer thinly sliced berries in a pie, slice them that way. Otherwise halve or quarter them depending on their size, and then lay them out in a single layer on a sheet tray that will fit in your freezer. If you've got so many berries that they won't all fit in a single layer, use multiple trays, or stack them by placing a piece of parchment paper on top of the first layer, making a second layer of berries on top. Repeat as needed. Just make sure the sliced berries aren't touching each other.
Place the berries in your freezer for at least an hour and up to four hours. The more layers you have on your tray, the longer they'll take to fully harden.
Once the berries are totally frozen through, scoop them into silicone or plastic freezer bags. Squeeze as much air as possible from the bags, seal them tightly, then place them in the back of your freezer. Try to avoid placing them in the freezer door, where the temperature can fluctuate and cause the berries to form ice crystals as they transition, over time, from mildly frozen to totally frozen and back. For optimum flavor, use your frozen berries within six months.
Make strawberry syrup in December a reality.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
How to Use Frozen Strawberries
Berries that have been frozen then thawed won't easily be mistaken for fresh: They'll turn darker, go limp, and start to lose their moisture. For that reason, you won't be using these berries to make a beautiful garnish, dip in chocolate, or stuff between cake layers. (Admittedly that's no reason not to make this stunning, crowd-feeding, thyme-scented strawberry shortcake this summer.) But they will work wonderfully in any cooked or blended berry preparation.
To use your frozen berries in a cobbler, crumble, pie, compote, or jam, toss them right out of the freezer with whatever sugar and seasonings your recipe requires—no need to wait until they've thawed—and continue with the recipe as instructed. Many recipes will instruct you to allow the berries to macerate for a set time on the counter; the time will be the same for frozen berries.
For cakes and quick breads, you can fold frozen berries right into the batter (or scatter them across the top of a batter, as in this cake recipe) and stick them straight into the oven. Keeping the berries frozen will prevent their juices from bleeding into the loaf. (Pro-level hack: Toss the berries in a tablespoon or so of flour before adding them to the batter; it'll help prevent them from sinking to the bottom.) For something like this strawberry-nut bread, you'll need to thaw the berries so that you can mash them before incorporating.
For use in smoothies, milkshakes, daiquiris, and margaritas, add frozen berries straight to the blender. In some cases you may need a splash more liquid to purée them into a drinkable state.
For berry purées—which can be added to smoothies, enjoyed over yogurt or ice cream, or used to flavor frostings—concentrate the fruit flavor by following this method from Rose Levy Beranbaum: Place the frozen berries in a strainer suspended over a deep bowl and leave them for a few hours at room temperature. As the berries thaw, they'll release a lot of liquid, collected in the bowl underneath. Once the berries have stopped dripping—and after you've pressed on them gently with the back of a spoon to push out every last drop—transfer the released liquid to a small saucepan and boil on the stovetop until it's reduced and syrupy. Then add it back to the strawberries and purée. This trick also works with other frozen, sliced fruits that naturally have a lot of liquid—peaches, for instance.
To make a strawberry cocktail, such as this enchantingly creamy gin drink, you will need to let the berries soften enough to crush them with a muddler before continuing with the recipe.
To make roasted or oven-dried strawberries, toss the berries with sugar when frozen and continue with the recipe as instructed.
Simple, sweet and bite-sized, strawberries are the good-for-you snack that will satisfy your sweet tooth. Plus, they’re a great source of vitamin C, manganese, and folate — which make them great as a breakfast to start your day, or as a post-dinner dessert. A fresh strawberry is absolutely delicious, but if you’ve ever opened your fridge to find the fruity snack that you’ve been craving covered in mold, you know how quickly strawberries go bad.
A bag of pre-frozen strawberries is always a solid option for long-lasting use. But if you’ve come back from the grocery store with one too many cartons of berries, you can still freeze them yourself! While fresh strawberries are recommended to be eaten within 2 to 3 days when stored in the refrigerator, frozen strawberries can last up to 8 to 12 months according to the FDA.
How to freeze strawberries
If you plan on defrosting your strawberries in the future to snack on, freeze them whole. You can also slice them in half if you plan on using them in smoothie, or a sweet strawberry dessert recipe like Strawberry Rhubarb Layer Cake or Pavlova with Strawberries and Rhubarb.
First, clean your strawberries. When you’re getting ready to freeze your berries, rinse them under running water (don’t soak strawberries to wash them — it can cause the berries to lose some of their natural flavor). Afterwards, cut off the stems of your strawberries and discard them. If you’re cutting up your berries to use in something, you can do that before freezing.
Flash freeze them individually. Place your strawberries on a parchment-lined baking sheeting, then put them in the freezer for at least two hours, or until they are frozen solid. This will keep your berries from sticking together when you store them.
Finally, store them in your freezer together. Once the strawberries are frozen solid, place them in a freezer-safe storage container and squeeze the air out of your bag to avoid freezer burn. Once they’re packed up nice and tightly, they’re good to be stored in your freezer until you’re ready to use them!
It depends on how they're stored. Fresh whole strawberries will last for one to two days at room temperature, so you can keep them on your counter if you plan to use them within the next day or so. In the fridge, they'll stay good for about one week.
When Are Strawberries In Season?
You can find fresh strawberries in most grocery stores all year long. They typically taste best, however, during harvest season. Depending on where you live in the U.S., strawberries are harvested between May and June.
Can You Freeze Fresh Strawberries?
Yes! You can absolutely freeze fresh strawberries. This is a great way to preserve a berry haul that you don't plan on using within the next week. Blend frozen strawberries into your smoothies or use them in your favorite fruity desserts.
How to Freeze Fresh Strawberries
Strawberries will last for about six months in the freezer if you follow a series of simple steps:
Start by washing your berries. Place them in a colander, rinse them thoroughly on all sides, and allow them to dry completely.
Using a paring knife angled toward the center of the strawberry, cut a circle around the leafy stem to remove the hull. Repeat until all berries are hulled. (This top-rated paring knife is only $10 on Amazon).
3. Cut (optional)
You can skip this step if you want to freeze your strawberries whole. Slicing or quartering the berries is preferable if you plan to use them for smoothie-making — this will make your blender's job easier.
4. First Freeze
Arrange the whole or cut strawberries in an even layer on a baking sheet lined with parchment paper or a silicone baking mat. Cover and freeze overnight or at least four hours.
5. Second Freeze
When the berries are completely frozen, transfer them to freezer-safe bags labeled with the date. Store flat in the freezer for up to six months.
Tip: Some bakers like to freeze their strawberries in sugar, as it keeps the berries from becoming runny as they thaw. You can totally sprinkle sugar over the strawberries before the first freeze (use about ½ cup of sugar for every four cups of strawberries) — just make sure to adjust the sugar in your recipe accordingly.
Wondering how to freeze strawberries when they are in season? Read my detailed post below and learn how to freeze these berries at home without getting mushy.
Use these frozen strawberries to make Strawberry Smoothie, Strawberry Cobbler, or Strawberry Sauce all year round.
About This Recipe
Strawberry is one of the most versatile fruits and I really miss it when it’s not in season. Well, not anymore.
I have figured out a few ways to preserve this fruit to use in any season. I make Strawberry Coulis or Strawberry Sauce, freeze them in small containers and keep using them throughout the year. My Instant Pot Strawberry Jam and Stove Top Strawberry Jam are also great recipes to preserve the strawberries.
But the best way to keep enjoying strawberries all year round is to freeze the fruit itself. In today’s post, I am sharing how to freeze strawberries in the freezer for up to a year.
In summers when the strawberry season is at its peak and you get the best and cheapest strawberries in the market, I always get a big batch and freeze them.
The process of freezing the strawberries is very easy and you can freeze them in multiple ways too. You can freeze them whole, sliced, finely chopped, or crushed. You can also freeze them with or without sugar.
You just need one ingredient for this – Strawberries.
Just make sure to buy fully ripe, firm and sweet strawberries to freeze. Opt for the strawberries that are bright red and glossy. There should be no green or white streaks.
Do not opt for deep red strawberries, they might be overripe and will turn mushy once thawed.
The best time of the year to freeze strawberries is when they are in season that is April to late June. They are also the cheapest in this time frame.
Try to get your hands on organically grown berries. Farmer’s market is a great place to buy organically grown strawberries.
How To Freeze Strawberries
Start by washing the strawberries. It is highly recommended to wash the berries before freezing to remove any dirt in them.
Discard the berries that are soft and squishy.
Take a large bowl filled with water and soak the strawberries in it for a minute . The dirt will settle down . Do not soak the berries for longer than 1 minute otherwise they will start to lose their flavor and quality.
Gently remove the strawberries from the top of the water and spread them on an absorbent tea towel. Air dry for 40-60 minutes .
Chop off the top with the leaves from the strawberries and remove any blemishes if they have them .
Note – Some people hull the strawberries, that is remove the white part using a pairing knife, but I never do that and still get perfectly frozen strawberries.
Note – At this stage, you can also cut the strawberries into half or chop them into small pieces.
Arrange the strawberries on a baking tray in a single layer. Make sure the strawberries do not touch each other on the tray to avoid clumping.
Note – You can also line the baking sheet with a parchment paper so that the strawberries won’t stick to the sheet.
Freeze for 6-8 hours until each strawberry is frozen.
Collect the frozen strawberries and put them in a zip lock bag. Seal the bag and freeze the strawberries until you want to use them.
Tip – Use a straw to remove as much air as possible before sealing the bag to avoid the formation of ice crystals. It’s also good to label the bag with the date of freezing.
Frequently Asked Questions
Yes, it is very important to wash the strawberrirs before freezing to get rid of any dirt. I also recommend soaking them in a solution of water and vinegar to make sure they are free of any bacteria and mold. Just mix 3 cups of water and ½ cup vinegar in a large bowl and soak teh berries for 3-4 minutes in this solurion. then rinse with water, drain, air dry and freeze.
There is no compulsion to thaw the strawberries. If you are using them to make smoothies or milkshake, where you anyways need frozen fruits, just use them directly from the freezer. If you are using them in baked good, then you will have to thaw them to room temperature.
Thera re multiple ways by which you can thaw the strawberries.
1. Need Them Urgently – Use the defrost option of your microwave and check the berries at regular intervals until they are defrosted.
2. Need Them in 15 Minutes – Add the strawberries to a bowl and keep this bowl over a larger bowl filled with water.
3. Need Them in an Hour – Spread the frozen strawberries on a tray in a single layer and leave them on the counter for an hour.
4. Need Them in 8 Hours – Transfer the strawberries from the freezer to the fridge and let them sit for 8 hours.
The strawberries will release juice when thawed and will not be as firm when they were fresh. Freezing process expands the water in them and burst the cell structure. So when they are thawed, they are slightly mushy. But they will still be as delicious.
Wash and dry the strawberries and chop off the top leafy part. Transfer the berries to a blender and blend until smooth. Pour the puree into small freezer-safe containers and freeze for upto a year. Thaw the puree overnight in the refrigerator or for 3-4 hours over the counter and use as desired.
You can freeze these strawberries for an year in the deep freezer. The less the moisture in the bag, the better it is.
I also make Strawberry Sauce or Strawberry Jam and serve them with crepes, pancakes or waffles all year round.
Use them to make Strawberry Overnight Oats or Smoothie Bowls.
You can even use it in your cocktails and mocktails like this Strawberry Margarita, and your guests will surely wonder where did you get strawberries from? Haha, it happens with me all the time.
Homegrown strawberries make a fleeting appearance every spring, and that is the very definition of short but sweet. Knowing how to extend that blissful strawberry pleasure is definitely useful. Next to homemade strawberry jam, freezing strawberries is the best way to preserve their flavor and juiciness. You want to make sure that the berries don’t clump together but remain loose so that you can easily take out just the amount you want.
For best results, choose strawberries when they are at their sweetest and most aromatic, which usually means finding locally grown berries during their brief peak season. In most strawberry-growing regions, peak strawberry season is from mid-spring through early summer. If you have out-of-season fruit that is only so-so, freezing will not improve its taste, but the frozen fruit will be just as good for sauces and other recipes when you do thaw it.
How to Freeze Strawberries
- Wash the strawberries and let them drain for a few minutes in a colander. Slice off the green tops and hull the strawberries so you preserve as much of the fruit as possible. Leave very small strawberries whole and cut larger berries into halves or quarters.
- Spread the cleaned, whole or sliced strawberries in a single layer on a baking sheet or on plates. Place the fruit in the freezer, uncovered, for two hours. This step is what ensures that the berries will remain separate once they are frozen.
- Transfer the frozen berries to freezer bags or containers. Label and date the bags or containers.
You can store strawberries in the freezer for up to six months. They are still safe to eat after that, but their quality starts to deteriorate.
Ways to Use Frozen Strawberries
These delicious berries are packed with antioxidants and polyphenols and brimming with vitamins and minerals. There are many ways to get their nutritional benefits, all scrumptious:
One of the best ways to preserve fresh strawberries, and by far the easiest, is to freeze fresh strawberries and store them in your freezer. Freezing strawberries is a simple process to extend their shelf life and allow you to savor the fruity, sweet flavor of fresh strawberries year round!
This guide will touch on how to freeze fresh strawberries, how to properly wash and clean strawberries, and how to use up frozen strawberries! Frozen strawberries can be added to much more than smoothies– use them in baked goods, desserts, beverages, and ice cream!
Three cheers for strawberry season!
Freezing Strawberries Is Easy
It really IS! Whether you caught a killer deal at your grocery store or farmers market, went to a U-pick farm, or grow your own strawberries– freezing fresh strawberries is a fantastic way to keep them fresh and tasty for months to come.
There are a few steps to freezing strawberries:
- Wash berries to remove any surface dirt and remove any soft or spoiling berries.
- Remove the leaves and core of the strawberries before freezing as it’s easier to do at room temperature.
- Slicing strawberries works well for smoothies or for use in most baked goods as you can pull them straight from the freezer and into your dish! Sliced strawberries also defrost quicker than whole strawberries.
- Place the washed, topped strawberries on a parchment or Silpat lined baking sheet in the freezer for 4-6 hours or until frozen.
- Once frozen, remove and store in your container of choice.
- It’s really important to make sure the strawberries are fully dry before placing them in the freezer! Any extra drops or pockets of water on the berries will be icy after freezing and can lead to strawberries that are mushier and more watery after defrosting!
- It’s best to line a baking sheet with strawberries in a single layer, without berries touching so they are easy to remove and use once frozen.
- After the strawberries are fully frozen, remove them from the baking sheet and store them in a plastic bag or other air-tight container.
Of course, there are a few extra tricks to help you wash and store strawberries to help them last as long as possible in the freezer. We’ll dive into these next!
How To Wash & Clean Strawberries
Once you’ve got your strawberries out and ready to freeze, the first step is the wash the strawberries to remove any dirt or debris. Also, it’s a good idea to quickly check for any moldy, spoiling, or squishy strawberries and remove them.
Place strawberries into a colander, sieve, or fine mesh strainer and rinse under running water in the sink. Shake the colander left and right to jostle the strawberries around.
Additionally, you can quickly soak strawberries in either a vinegar solution or a saltwater solution to help remove any bacteria or pesticide residue. The ratios for both of these solutions are listed below– you can even combine these and make a vinegar & salt vegetable wash!
Simply make the vinegar or salt wash in a large mixing bowl, add the strawberries to the mix and stir/soak for about a minute. You can rinse the berries again after this, but I never find a quick soak leaves a salty or tangy aftertaste!
With Vinegar: 1 cup of vinegar to 3 cups of water. Vinegar has a low pH, it’s acidic which can help remove bacteria and pesticides.
With Salt: 1/4 cup of salt for every 4 cups of water, stir to dissolve the salt. Saltwater may help remove pesticides that are on the outer surface of fruits.
This second wash is optional. There’s more information about washing produce to remove pesticides/pests here.
Freeze Strawberries To Use In Baked Goods
Alright, so now you’ve got a freezer full of frozen strawberries– what’s the best way to use them? Frozen strawberries have a softer, slightly mushy, and less firm texture than fresh strawberries.
Frozen strawberries work very well in a variety of recipes for sauces, smoothies, desserts that are pureed prior to baking (like ice cream, sherbet, and cheesecake), baked goods, and quick bread (like pancakes and waffles).
To use frozen strawberries in baked goods and quick bread recipes that call for fresh berries, dust the frozen berries with cornstarch or flour! As frozen strawberries defrost during baking, they will release more juices that fresh strawberries and can negatively affect the texture.
Protip: For every 1 cup of frozen strawberries, toss with 1 tablespoon cornstarch or flour. This will help thicken the juices released by the strawberries!
Also, don’t defrost the strawberries prior to adding them to your dough or batter. Add frozen strawberries directly into the batter and into the oven! If you let them defrost first, liquid they shed can throw off the dry to wet ratios in the recipe.
Here’s a great list of ways to use frozen strawberries:
Recipes | 10 June, 2020 | This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Learn how to freeze fresh strawberries! When you use this easy method, you can enjoy frozen strawberries all year round in your smoothies, drinks, desserts, and more!
🍓 Why it Works
Frozen strawberries are a wonderful staple to keep in your home for year round use. Toss them in your favorite smoothies, parfaits, chia puddings, and more for an infusion of flavor, fiber, and vitamins!
Not only are frozen strawberries delicious, but it’s more budget friendly to freeze it yourself, too! I buy strawberries on sale or pick them at our local berry patch when they’re in season, then freeze them using this super simple and dependable method.
I try to have a freezer stocked with healthy fruits and veggies, so I also freeze ginger, cucumber, pineapples, bell peppers, and more!
🔪 Step by Step Instructions
First, wash the strawberries. I prefer to submerge berries in a large pot of cold water with a splash of white vinegar. Allow them to sit in the liquid for about 5 minutes, then gently pour off the water. Run the strawberries under cold water to rinse them well.
Lay the strawberries out on a few paper towels and gently pat them dry.
Note: Once the strawberries are washed, they won’t keep for very long. Once your strawberries are washed, I recommend eating or freezing them within a day.
Next, hull and slice the strawberries. Hulling is just a fancy way to say “cut off the stem.” Use a paring knife or strawberry huller (or even a straw!) to remove the leaves and stem.
👉 You can freeze whole strawberries, slice them in half, or dice them. Sliced or diced is my preference for smoothies, but it’s your choice!
Lay the berries on a parchment lined baking sheet in a single layer & set in the freezer for 2 hours.
Let’s be real here – It’s okay if the strawberries are touching a little. In an ideal world every piece would be laid out perfectly, but that’s not realistic. The pieces may stick together a tiny bit, but that’s a small price to pay for the time you’ll save by not painstakingly laying out single berry.
In any case, this is an important step! If you skip it and go straight to freezing in a bag or container, the strawberries will freeze stuck together in a big clump. That will make it hard to take out the amount of berries you want when you’re ready to eat them.
Transfer to air tight bags or containers and store in the freezer.
Remove the berries from the parchment paper, and transfer them to a freezer bag or any other air tight container. Squeeze out as much air as possible, then set the bag back in the freezer.
👉 Be sure to use my freezer inventory chart to keep track of your frozen strawberries and all the other freezer contents!
ℹ️ Expert Tips & FAQ
If you mostly use strawberries for smoothies and other blended recipes, you’ll want to dice the strawberries before freezing. If you have a high speed blender that can handle whole frozen strawberries, you can skip it, but most blenders cannot. Nobody likes a chunky smoothie, so this will ensure your smoothies are actually smooth!
If you’re wondering how long frozen strawberries last, you’re not alone! For best taste, use the berries within a year, per USDA.
To keep frozen strawberries from getting mushy, keep them in the coldest part of your freezer until you’re ready use them. I don’t recommending storing anything on the freezer door long-term, as it can get slightly warmed and re-frozen many, many times.
That depends on how you plan to use them. In general, if you’ll be cooking the strawberries, it’s fine to defrost them first. Thaw them in the refrigerator for about 8 hours. If you’re using them raw (like in a smoothie), you can use them directly from frozen.
Freezing expert and author Justine Pattison shows us how to freeze strawberries: “This freezing method is best when you are going to be cooking the strawberries from frozen for jam, pies and crumbles or when the strawberries are fully thawed and then whizzed into a puree for making cheesecakes, mousses, fools and soufflés. The texture on thawing will be very soft.”
How to freeze
- Put your freezer setting onto Fast Freeze at least two hours before adding the strawberries, or clear some space in the rapid freezing section/coldest part of your freezer. Freezing the strawberries quickly will help them retain as much of the flavour and texture as possible.
- Wash your strawberries lightly by placing in a colander and rinsing under the cold tap for a few seconds.
- Drain on kitchen paper or a clean tea towel and pat dry. Ensuring the strawberries are dry when frozen will prevent ice crystals forming on the outside of the berries and causing damage to the delicate cell structure.
- Hull the strawberries by pinching out the green stalk end. (It’s important to do this after washing so the strawberries don’t fill with water.)
- Place the strawberries, base side down and a little bit apart, on a baking tray lined with cling film, freezer film or baking parchment.
- Freeze for 2-3 hours or until solid. Fast freeze can be turned down after this.
- Remove the tray from the freezer and place the frozen strawberries in a labelled freezer bag. Press out as much air as possible before sealing tightly.
- Return to the freezer for up to 4 months.
How to defrost strawberries
Take as many strawberries as you need from the freezer bag and put in a bowl. To use raw, cover and place in the fridge to thaw for several hours or overnight. Defrosting slowly will help the strawberries remain firmer than quickly defrosting at room temperature. To use cooked, add to your pan or dish from frozen. Return the rest of the strawberries to the freezer.
Summertime is synonymous with fruit heaven time—everything is in season, and you can smell the fragrance of peaches and strawberries everywhere you turn. If you’re eating them as fast as you can, as much as you can, and still have so much delicious fruit left over, the best thing to do is to freeze them.
There are foods that you should never preserve by freezing, but thankfully, strawberries are the perfect thing to keep frozen until you’re ready to use them in a refreshing berry smoothie or cook them into a syrupy compote for homemade strawberry cake. Because freezing moisture-rich, juicy strawberries will cause the water content to crystallize as it turns to ice, strawberries will not hold their shape well after defrosting and will be much softer once they come to room temperature. This means that frozen strawberries will be perfect for turning into homemade jams, baking into upside cakes, and blending into frozen drinks, but not so great for use in recipes where they don’t undergo a transformation of sorts. (You’re better off using fresh strawberries for recipes like our strawberry shortcake layer cake and strawberry Champagne trifle—which, if you have an abundance of strawberries, you should totally make.)
Whole, halved, or quartered?
If you know what you want to use your strawberries for in the future, you can cut them into whatever size would serve your purpose best. For example, if you know you’ll be blending them into a smoothie and don’t want your blender to struggle too much, quarter your strawberries for a faster blend. Depending on the size you cut them into, freezing times will vary: the smaller they are, the faster they’ll freeze.
Parchment is crucial.
The goal when freezing any fruit is to make sure they lie flat in a single layer without touching, so that you can place them all more compactly into a resealable plastic bag once they’re fully hardened and frozen all the way through. Make sure that your baking sheet will fit inside your freezer first, then be sure to line it with either parchment paper or a nonstick silicone mat to ensure your frozen berries will release from the sheet tray without too much of a struggle.
Use within a year.
Yes, when kept properly sealed in the freezer, ingredients can last indefinitely. But just because they won’t “go bad” does not mean they will still taste good after four years of hibernation. My rule of thumb for frozen items is to consume within 2 to 3 months of freezing date for best flavor; each month thereafter will get you a little more freezer burn and a bit more disappointment.
Got thoughts? We’d love to hear your experience with freezing strawberries! Write, comment, and leave a rating down below to share your feedback.