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How to Freeze Strawberries

You can do a whole container at once or simply freeze a few at a time if they start going bad before you can use them fresh. Use these in smoothies, muffins, breads, oatmeal, or other favorite strawberry recipes.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Servings 4
Calories 36kcal


  • 16 ounces strawberries or more or less as you like


  • Place the berries into a colander. Rinse well.
  • Place onto a clean kitchen towel and pat dry. The dryer they are, the less ice will form on the berries. (It's okay if some ice forms though!)
  • Remove the stem and slice into halves or thirds.
  • Place into a zip top freezer bag. Remove as much air as possible and seal.
  • Lay flat to freeze in the freezer for at least 4 hours and up to 1 year.


  • Try to dry the berries thoroughly to reduce the amount of ice that freezes on them.
  • Remove the stem before slicing.
  • Roughly slicing them makes them more versatile in recipes, but if you just plan to use them in smoothies, you can simply cut off the stem and freeze without slicing them. Then just pop the whole berries into your blender.
  • To use frozen strawberries in baked goods like muffins or breads, you can quickly cut them smaller if needed with a pair of kitchen scissors.
  • You can freeze a whole container or just a few at a time if they start to go bad faster than you can use them fresh.
  • You'll want to remove as much air as possible and lay them flat to freeze. This will prevent the berries from freezing into one giant clump and will make it easy for you to break them apart and measure them out for recipes.


Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 1mg