Learn how to freeze strawberries the proper way so you can enjoy them all year round.
If you go strawberry picking and have an abundance of fresh strawberries that you don’t know what to do with, it’s handy to know how to freeze them for later. Also, at this time of year in Melbourne, the strawberries punnets are ridiculously cheap, so I’ve been stocking up on a few for the freezer.
Frozen strawberries are not just for smoothies; they can be used in baked goods, sorbets, desserts, jams, fruity compotes and more. It’s great to have a frozen stash hidden away for any last-minute recipes.
Tips on How to Freeze Strawberries
- Firstly, wash the strawberries well in a colander to remove any dirt and cut out any soft and mushy bits if any (no need to throw away the entire strawberry).
- Leave them to dry on a tea towel or kitchen paper. The strawberries must be thoroughly dried before freezing to prevent ice crystals forming.
- Hull the strawberries by pulling off the green stalks then inserting a small, sharp knife at an angle and run it around the visible circle, then pull out the hull. (see the photo above)
- Cut the strawberries into halves or quarters then place on a large baking tray lined with baking paper. The strawberries need to be spread out, so they don’t touch each other and stick together during freezing.
After 4-6 hours of freezing time:
- Remove the strawberries from the freezer and place them in an airtight container or zip lock bag.
- If using a zip lock bag, press out as much air as possible.
- Don’t forget to write the date on them, they should last a year in the freezer but are best consumed beforehand so to avoid freezer burn.
How to Defrost Frozen Strawberries
Take what you need from the freezer bag and place into a bowl. To use raw strawberries, cover and put into the fridge to thaw for several hours or overnight. Defrosting the strawberries will help them remain firmer than quickly defrosting at room temperature. To use cooked, add to your pan or dish from frozen.
Thermomix Recipes Using Frozen Strawberries
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- Fresh strawberries
- Small sharp knife
- Baking sheet lined with baking paper
- Zip-Lock bags or freezer container
- Wash the strawberries in a colander and let them dry completely on a tea towel or kitchen paper - this is to prevent ice crystals forming.
- Hull the strawberries by pulling off green tops then insert a small, sharp knife at an angle and run it around the visible circle, then pull out the hull. (see the photo in recipe post).
- Cut the strawberries in half or quarters depending on their size then place on a large tray or two smaller ones lined with baking paper. Spread them out so they don't touch and stick together and place in the freezer for 4-6 hours.
- After 4-6 hours, transfer the strawberries to a zip-lock bag/freezer-proof container and label them.
- They are best consumed within 4 months to avoid freezer burn.
To thaw: Take what strawberries you need from the freezer and put into a bowl, 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. If the recipe calls for frozen strawberries, there is no need to defrost!