How do I Store and Preserve Strawberries

Are strawberries a berry? Are they a fruit at all? Nutritionally, yes strawberries are a fruit. They are sweet, tangy, and one cup contains 108% of your daily recommended dose of vitamin C!

But scientifically, strawberries are a “false fruit”. “A strawberry is actually a multiple fruit which consists of many tiny individual fruits embedded in a fleshy receptacle.”[1] Those little seeds you see are the fruit. Each fruit is a big seed covered in flesh. That’s why strawberries are relatively high in fiber.

Multiple varieties of strawberry have been cultivated by agronomists to ripen at different times in the season. Local strawberries are available in Cincinnati throughout the summer from mid-May to August.

Storing Strawberries:

Strawberries are best stored in the crisper drawer in your refrigerator. Strawberries should not be washed before storing, but they should be kept in a breathable container in a humid environment. They are best if eaten within one to three days, though they can last up to a week in the fridge. Wash with cool water, only as many berries as you intend to eat or prepare at that time. Do not soak berries in water, they will lose color and flavor.[2]

Preserving Strawberries:

Having too many fresh strawberries can be a fun challenge to solve. Freezing strawberries is easy! Wash, dry and remove the tops. Spread them in a single layer in shallow containers and place in the freezer (lining pans with parchment paper will prevent sticking). Once frozen, package in freezer safe containers, label and return to freezer. This method allows portions to be used when needed.[3] Frozen strawberries can last almost a year but start to lose quality after about 8 months.

Strawberry Poundcake:

Eating strawberries with poundcake or angel food cake is a family tradition. If you’re looking for an easy, beautiful dessert try this pound cake. Just top with cut strawberries and enjoy.

Ingredients:

· 1 ½ cup sifted flour

· 1 tsp. baking powder

· ½ tsp. salt

· 1 ¼ cup granulated sugar

· 1 Tbsp. lime juice

· 1 tsp. lime zest

· 1 cup unsalted butter, melted

· 4 large eggs at room temperature

· 2 tsp. vanilla extract

· 1 lb. strawberries (fresh or frozen)

Directions:

Cake:

1. Preheat oven to 350 degrees F. Coat a 9x5 loaf pan with butter or nonstick cook spray.

2. Whisk flour, baking powder, and salt. In other bowl whisk together sugar, melted butter, eggs, lime juice, zest, and vanilla.

3. Slowly add liquid mixture to flour, whisking constantly until smooth.

4. Pour the batter in the loaf pan. Bake for 60 minutes.

Strawberry Garnish:

1. Wash and remove tops from the strawberries.

2. Cut each strawberry in half.

3. Surround the cake or top it with strawberries.

a. If using frozen strawberries, thaw for a few minutes and dump them on top!

[1] (Eubanks, 1997) [2] (Lisa Barlage, 2021) [3] (Lisa Barlage, 2021)