Yesterday at the grocery store, I walked up to the berry section thinking I would just grab one box of strawberries and one box of blueberries. Each were on sale for $2.
But as I looked down, I noticed a bunch of the strawberry boxes with 10/$10 stickers on them. I grabbed 6 boxes and knew that I’d spend some time yesterday afternoon getting some into the freezer…both whole and cut into “muffin size” pieces. I did about 4 boxes worth as whole strawberries to use for Strawberry Smoothies, and I cut up 2 boxes worth…1 for muffins. 1 for pancakes.
Here’s how it went down.
First, wash and pat dry.
To flash freeze whole strawberries for smoothies, cut off the stem.
Lay on their sides on a rimmed baking sheet.
Place in the freezer for 20 minutes or so.
Remove from the freezer and scoop off the sheet. Use a spatula if any are stubborn and had the chance to freeze to the sheet.
Place in a plastic storage container or plastic freezer baggies.
For the cut pieces, place them in a plastic freezer baggie and press them flat.
Seal and remove as much air as you can.
Freeze and use for pancakes or muffins.
And I’m not sure my cutting board will ever be the same again! *Update: I’ve figured out how to remove the strawberry stains! See my Cleaning Your Stained Cutting Boards kitchen shortcut tip!
Note: Once the strawberries are frozen, they will not have their same shape or texture. That’s why they must be used in smoothies or for baking.
A couple of my favorite recipes to use up the frozen strawberries:
- Strawberry Sorbet
- Strawberry Rhubarb Baked Oatmeal
- No Sugar Strawberry Freezer Jam
- Spiced Strawberry Rhubarb Pie
- Whole Wheat Banana Strawberry Crumb Muffins
- Banana Strawberry Peach Smoothies
- Fruit Smoothie Popsicles
Do you have a favorite recipes that can use frozen strawberries? Please share in the comments below!