There’s something about strawberries that feels like summer in every bite. Whether you’re picking up a basket at the farmers market or grabbing a carton from the store, they add fresh sweetness to everything from cakes to salads. And when they’re in season, it’s the perfect time to cook, bake, or even freeze a few for later.
This guide shares tips for selecting, prepping, and using strawberries—fresh or frozen—in all kinds of recipes. You’ll also find links to some of my most popular strawberry recipes, from cakes and cookies to pies and jam.
Choosing the right strawberries
Start with berries that are bright red all the way through, not just on the surface. Skip anything pale or green-tipped—strawberries stop ripening once they’re picked. Look for firm berries with fresh-looking green tops. A little softness is fine if you’re using them right away, especially in baking.
Prepping strawberries for cooking and baking
Rinse strawberries just before using them to keep them from getting mushy. Hull them by slicing off the stem and white core with a paring knife or huller. From there, you can slice, dice, or puree depending on what your recipe calls for.
In strawberry tartlets, the berries are pureed and blended into a creamy mascarpone filling. For fresh strawberry cake, they’re baked right into the batter and used in a strawberry cream cheese frosting.
Can you use frozen strawberries?
Yes, and in many cases, they’re just as good as fresh. Frozen strawberries are picked at peak ripeness and work well in most baked goods and sauces.
Here are a few tips for getting the best results:
- Don’t thaw unless needed. In most baked goods, you can use frozen strawberries straight from the freezer. Thawing can make them mushy and watery.
- Rinse frozen strawberries under cold water until the water runs clear, then pat them dry. This helps reduce the bleeding that can tint your batter or dough.
- If adding berries to cake or muffin batter, toss them in a little flour first. It helps keep them from sinking to the bottom.
- Frozen berries break down well when cooked, making them ideal for compote, syrup, or strawberry freezer jam.
You can also use frozen berries in recipes like Southern strawberry cobbler, where they bake down into a jammy filling beneath a golden crust.
Baking with strawberries
Strawberries are a natural fit for baking, but they behave differently from firmer fruits. They add moisture and flavor, and when used right, they shine in all kinds of baked treats:
Strawberry cakes:
Try strawberry sheet cake with buttercream, strawberry Bundt cake, or a simple strawberry cake made with Jell-O and fresh berries.
Strawberry cookies:
You can fold in fresh berries, use strawberry-flavored gelatin for color and flavor, or add frosting for a soft, chewy treat. Try these strawberry sugar cookies or strawberry cheesecake cookies.
Pies and cobblers:
A buttery crust or crumb topping is the perfect partner to juicy strawberries in a baked strawberry pie. Add a little cornstarch or flour to thicken the filling as it bakes.
Bars and brownies:
Shortbread-style crusts work beautifully with strawberries, especially when paired with glaze or jam like in these strawberry bars with lemon glaze.
Cupcakes and muffins:
Bake strawberries into the batter or swirl them into frosting for a burst of flavor. Try our strawberry lemon cupcakes for your next birthday party.
Cooking with strawberries
Strawberries aren’t just for sweets. You can add them to savory dishes for contrast or cook them down into sauces and toppings.
Strawberry salads:
Toss fresh berries with greens, cheese, and a drizzle of balsamic for a quick side or lunch. Our strawberry salad makes a gorgeous presentation for a ladies luncheon.
Strawberry Salad
This summer strawberry salad is bursting with freshness from strawberries, tomatoes, basil and easy balsamic glaze.
Sauces and glazes:
Cook berries down with sugar and lemon juice for a topping you can use on pancakes, cheesecake, pound cake, or even grilled meats.
Jam and preserves:
A small batch of strawberry jam is easy to make and perfect for spreading on toast or stirring into yogurt.
Layered desserts:
Strawberries add a pop of flavor to cream-based treats like this strawberry trifle or our easy strawberry mousse.
Tips for storing strawberries
Fresh strawberries are delicate. Keep them dry and refrigerated, ideally in a paper towel–lined container with the lid slightly open. Don’t wash until ready to use. If you do want to pre-wash, give then a brief soak in a diluted vinegar-water solution. This gives a little bit longer life to fresh strawberries.
If you need to freeze them, hull them first and spread them in a single layer on a baking sheet, then transfer them to a freezer bag once they are solid.
Make the most of strawberry season
Strawberries are one of the most versatile fruits to keep in your kitchen. From soft and chewy cookies to fresh salads and buttery pies, they shine in almost any dish—fresh or frozen, sweet or savory.
