Locally grown and you-pick berries are the best for amazing flavor! Strawberry picking gives me a lot of joy. Yes, I wear a big hat and light long sleeved shirt for sun protection in the field.
At my house berries rarely make it into recipes, as we eat berries most mornings. But, if you pick a lot, strawberries present a storing challenge as they are quite perishable and moisture sensitive.
Extend their shelf life by up to 6 months by freezing.
Frozen berries are great additions to smoothies, popsicles, plain yogurt or baked goods (muffins, pancakes, pies).
Cutting strawberries in half makes things easier on your blender later.
You can also, clean and prep as above, then puree in the blender and freeze in ice cube trays.
Whether whole, halves or pureed, once frozen transfer to a bag or container. Add cubes to smoothies or salad dressing!
This recipe works for freezing any other berries, too! No need to cut raspberries or blueberries in half before freezing.
HOW TO FREEZE STRAWBERRIES
1 pound fresh strawberries
Rinse the strawberries to remove and dirt, and pat them dry with a towel. Slice the hulls (green leaves) off the top with a knife. Line a large baking sheet with parchment paper.
You can freeze strawberries whole, or sliced in half. I like to slice them in half so that they will blend easier in smoothies later. Arrange the strawberries in a single layer on the lined baking sheet. (I arrange them cut-side down.)
Place the pan of strawberries in a freezer to freeze until firm, at least 2 hours. Once the strawberries are frozen solid, you can transfer them to an airtight storage bag or container with a lid. They will be individually frozen, rather than stuck in a big clump, so they will be easy to measure for recipes later!
Frozen strawberries can be stored in the freezer for up to 6 months. (Possibly even longer, but they may start to lose their flavor.)
This recipe is originally from the Detoxinista site.