How do I choose the best strawberries for my recipes?

Look for strawberries that are bright red, plump, and fragrant. The caps should be green and fresh-looking. Avoid strawberries that are mushy, bruised, or have mold. If you're picking your own strawberries, choose ones that are fully ripe and have a sweet aroma.

How should I store fresh strawberries?

To keep strawberries fresh for as long as possible, store them unwashed in the refrigerator. Place them in a single layer on a paper towel-lined container or plate to absorb any excess moisture. They will typically last for 3-5 days when stored properly.

Can I freeze strawberries?

Yes, strawberries freeze very well. Wash, hull, and slice the berries before placing them in a single layer on a baking sheet. Freeze for a few hours, then transfer the frozen berries to an airtight container or freezer bag. Frozen strawberries can be used in smoothies, sauces, or baked goods. Go to How to Freeze Strawberries .

25 Great Strawberry Recipes

Description

Indulge in the sweetness of summer with strawberry recipes that are perfect for every occasion! From refreshing drinks and desserts to crisp salads and smoothies, these recipes showcase the versatility of this beloved fruit.

Ingredients

Scale

For the filling

2 pounds strawberries, fresh or frozen (about 6 1/2 cups whole)
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon orange zest* (or 1/2 teaspoon lemon zest)
1 tablespoon vanilla extract

For the crumble / crisp topping

3/4 cup old fashioned oats
1/2 cup all purpose flour or almond flour
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped walnuts or pecans (optional)
1/4 teaspoon kosher salt
6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Make the filling: Quarter the fresh berries. Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be mostly frozen but starting to thaw on the outside). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts (if using) and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*For a very forward orange flavor, use 1/3 to 1/2 teaspoon orange zest.

Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian