Macerated Strawberries (2024)

• This recipe uses just enough sugar to accentuate the natural sweetness of the strawberries and mellow any sour or tart flavors they may have.
• A little lemon juice and a pinch of salt are used to add brightness, and enhance the fresh berry flavor.

Ingredient Notes

• Strawberries – Use fresh strawberries as defrosted frozen strawberries are already soft and broken down.
• Sugar – This recipe calls for granulated sugar, but I often use superfine/caster sugar as it dissolves easier and faster than granulated.
• Lemon Juice – Use fresh lemon juice if you have it as it’s only being used to add brightness. Bottled lemon juice often tastes bitter instead of bright.

Strawberry Buying Guide

Choose strawberries with the best scent. The ones that smell the best will also have the best flavor. Additionally, look for a deep, even red color with no soft spots, bruising, or any signs of mold. Pick up the package too, and look for squashed or moldy berries.

How To Hull A Strawberry

Hulling strawberries is the process of removing the stem (also known as the calyx) from the top of the berry. Removing the whole calyx requires cutting out the small hard core in the top center of the berry.

To hull a strawberry, dig out the center hard core with the pointed end of a vegetable peeler, paring knife or buy a *strawberry huller.

Alternatively, you can push a sturdy drinking straw through the berry starting from the bottom pushing through to the stem. The hull will pop right out. If you have a large amount of strawberries to use, be sure to have several straws handy.

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1. Hull and slice the strawberries to desired thickness.
2. Toss with sugar, lemon juice, and a pinch of salt.
3. Leave to macerate in the fridge for at least 30 minutes.

• Store unwashed fresh strawberries between layers of paper towels for 3-4 days.
• Clean strawberries by rinsing the whole berries with cold water before hulling them as hulled strawberries will absorb water and this will diminish their flavor.
• To easily dry freshly washed berries, use a salad spinner lined with clean paper towels.
• To quickly hull your strawberries, simply cut the top end of the strawberries to remove the green leafy stem.
• Add flavor to your macerated strawberries by adding citrus zest, fresh herbs, or a vanilla pod to the mixture.

Macerated Strawberries can be served in a multitude of ways. Serve as a dessert topped with whipped cream or over vanilla ice cream, use them as a filling for cakes and other desserts such as whipped cream cake, Strawberry Shortcake, and Pavlova.

Make ahead and Freezing Instructions

I find macerate strawberries are best served on the day they are prepared, but they can be made ahead or frozen if you have a lot of berries to use up.

To make ahead: Store in an airtight container for 2 to 3 days in the refrigerator.

To Freeze: Add the berries including the liquid all in an airtight, freezer safe container or freezer bag and freeze for 3 months. Defrost overnight in the refrigerator and stir before serving.

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