Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Strawberries

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Strawberries, which are a memeber of the rose family, are not technically a fruit. These bright red, cone-shape berries are sweet, juicy, and aromatic when ripe. Though strawberries are available at supermarkets year-round, they are in season in late spring and early summer.

How to choose:

When you buy berries, choose them with care. Look for ones that are bright flame red to deep scarlet, without white or green on their shoulders. They should be plump, firm, and deeply aromatic. Their green caps should look healthy. Smaller berries seem to have the best flavor; the huge ones, while striking, are often woolly and bland. And when you find in-season local berries, don’t pass them by; they’re a perfect opportunity to sink your teeth into summer’s sweetness.

How to prep:

Don’t wash the berries until you’re ready to use them, and then do so very gentle and use as little water as possible. Don’t hull berries until after you’ve washed and dried them.

How to hull strawberries: Don’t mar the strawberries’ beauty by cutting straight across their tops to remove the green cap. If you have a strawberry huller, use it. If not, use a sharp paring knife and point it down under the cap at an angle to slice out a cone-shaped piece of the strawberry under the cap.

How to store:

Strawberries are delicate, so handle them as little as possible to prevent bruising. When you bring them home, carefully sort out any that are mushy, moldy, or discolored. One bad berry can spoil the whole bowl. Spread the berries in a single layer on a baking sheet or shallow baking dish lined with paper towels. Stored in the refrigerator, they can keep for up to three days, but the sooner you eat them, the better.

    Recipes

  • Recipe

    Banana-Berry Smoothie

    This breakfast or snack-time smoothie is a great way to use the calcium-rich whey that's left over after you strain regular yogurt to make Greek yogurt.

  • Recipe

    Cheese Blintzes with Strawberry Sauce

    The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.

  • Recipe

    Strawberry and Chia-Seed Swirled Frozen Yogurt

    Chia seeds, available at most supermarkets, play a fun role here: They offer a jellylike pop when the yogurt hits your tongue.

  • Recipe

    Strawberry Balsamic Cobbler

    A splash of balsamic vinegar in the filling and cocoa in the biscuit topping elevates your basic strawberry cobbler to new heights. For individual cobblers, as shown here, see the…

  • Recipe

    Honey-Vanilla Greek Yogurt Mousse with Sticky Balsamic Berries

    A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more…

  • Moveable Feast

    Honey Ice Cream with Strawberries

    If you can’t find the edible flowers for the macerated strawberries, you can substitute minced fresh marjoram, oregano, and basil leaves.

  • Recipe

    Strawberry & Kiwi Tart with Honey Cream

    This gorgeous tart highlights some of early summer’s most beautiful produce, underscored by a mild honey cream filling. For best results, chill the filled tart before topping it with the…

  • Recipe

    Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote

    Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…

  • Recipe

    Red Berry Summer Pudding with Vanilla Malt Ice Cream

    An uptown take on a retro American diner combo—berry pie and a vanilla malted—this classic English no-bake dessert paired with slightly earthy, toasty vanilla malt ice cream is perfect for…

  • Recipe

    Dipped Strawberries

    These fun treats are easy to make: Just dip strawberries in jam, then roll them in the toppings of your choice.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks