It’s strawberry picking season right now – which means it’s also strawberry eating season. Fresh, plump and juicy strawberries have just the right amount of sweet for luscious desserts. We’ve got a field of strawberry recipes ripe for the picking on our website, but we harvested several of our favorites to highlight here.
Before you get cooking, here are a couple tips to make baking with strawberries a sweet experience.
How to Store Strawberries
If you picked more berries then you can eat or use right away, store them in the refrigerator for three to seven days in a vented or towel-lined container to help prevent molding. Any longer than that, and you’ll need to freeze them. Freezing strawberries is easy and allows you to enjoy our juicy, sweet strawberry recipes year round. Just wash and hull the berries (see tips below on this), then sprinkle with 3/4 cup of sugar per quart of strawberries.
Stir berries and sugar until all the sugar is dissolved. Sugar helps guard the full, natural taste of the fruit and preserves the vitamin content. Place the berries in an airtight container or freezer bag. According to our vintage cookbook from 1948, Home Freezing of Fruits and Vegetables, you want to be sure to leave a 1/2 inch head space at the top of a pint-sized container to allow for expansion during freezing.
How to Hull Strawberries
The first step in any strawberry dessert recipe is to remove the green stem (calyx). If you don’t have a fancy strawberry huller (available online), no worries. A sharp knife will do the trick. The key is to cut out the stem and a small cone shape underneath it instead of simply cutting off the stem with a straight cut. This allows you to save as much fruit as possible while still removing the toughness underneath the stem.
Begin by holding the strawberry in one hand and grasping a small knife above the handle in the other. Put the knife tip close to the stem cap and angle it towards the center. Keeping the knife still, turn the strawberry so your knife will cut in a circular motion all the way around the leafy center.
After you hull your strawberries, be sure to rinse them off if you are about to eat them / cook with them. Moisture shortens shelf life, so wash them at the last minute.
Strawberry Milkshake Pie – Turn classic strawberry milkshakes into a creamy and delicious pie, complete with a waffle cone crust. Great no-bake treat for the warmer weather.
Strawberry Rhubarb Pie – Sweet strawberries and tangy red rhubarb come together with creamy tapioca for the ultimate spring or summer time pie.
Chocolate Covered Strawberry Cake Roll – Transform a classic Valentine’s Day treat into a gorgeous cake roll, complete with irresistible strawberry whipped cream. This recipe first appeared in the 1940 edition of Aunt Cora’s Book of Unusual Cakes and Cookies cookbook.
Strawberry Cheesecake Tassies – A wonderful pop of summer in a sweet little cookie. Similar to mini cheesecakes, but so much easier – and full of cream cheesy goodness.
Strawberry Sweet Tea Popsicles – When it’s hot outside, nothing hits the spot like a cold glass of iced tea. With these Strawberry Sweet Tea Popsicles, you’ll get the tea flavor you love with the sweet kick of strawberries frozen inside.
Strawberry Parfaits with Chocolate Angel Food Cake – Light and airy chocolate angel food cake, homemade whipped cream and fresh strawberries combine in this lightly sweet dessert.
What are your favorite strawberry recipes? If you need more inspiration, we have 102 sweet recipes containing juicy strawberries waiting for you!