Using frozen strawberries instead of fresh can be a great option for recipes when fresh strawberries are out of season or hard to find. While frozen strawberries may sometimes have a slightly different texture, their flavor is just as sweet and tasty. With just a few adjustments, you can easily substitute frozen strawberries in baked goods, jams, sauces and more. Here are some tips for how to use frozen strawberries and make the most of their flavor.
Can you substitute frozen strawberries for fresh?
Yes, frozen strawberries can be substituted for fresh in most recipes. Freezing helps lock in the nutrients and flavor of ripe, in-season strawberries so they can be enjoyed year-round. The main differences when using frozen versus fresh are the texture and moisture content. Frozen strawberries tend to be slightly softer and wetter since the water in the berries expands during freezing. Adjusting a few elements in a recipe will help compensate for these changes.
How to account for differences in texture
The softer texture of thawed frozen strawberries means they can break down more easily than fresh when cooked. To prevent them turning mushy, be gentle when handling and stirring them. If making a sauce or compote, cook frozen strawberries over medium-low rather than high heat. Allow a little extra time for any excess liquid to reduce down. And for baked goods, drain any excess juice from the strawberries before mixing them into the batter.
You may also need slightly less frozen strawberries than the recipe calls for of fresh. As a general rule, decrease the amount of frozen berries by about 1/4 cup per 1 cup of fresh berries. Since frozen berries release more juice, using fewer helps prevent the recipe from becoming too wet.
How to adjust for extra moisture
Frozen strawberries contain more water than fresh since ice crystals form during freezing. Before using frozen strawberries, thaw them and drain away any excess liquid that has leeched out.
For sauces or compotes, you’ll want to cook the strawberries over low heat for 10-15 minutes to reduce the extra moisture down to the desired consistency. Baking time for items like pies and muffins may need to be increased by 5-10 minutes as well so the extra juice has time to cook off.
And when making jams or jellies with frozen rather than fresh strawberries, you will need to reduce the amount of added liquid. Typically decreasing the water or juice called for in the recipe by about 1/4 cup per 1 cup of frozen strawberries balances out their additional moisture.
Tips for freezing fresh strawberries
Freezing strawberries at home when they are fresh and in-season is a great way to preserve them for later use. Here are some tips:
– Choose ripe, fully red strawberries at their peak. Underripe berries will be sour when thawed.
– Wash and dry berries thoroughly. Cut off any hulls or stems, which can degrade during freezing.
– Arrange berries in a single layer on a parchment lined baking sheet. Place in the freezer until completely frozen, at least 2 hours.
– Transfer frozen berries to an airtight container or freezer bag. Squeeze out excess air and seal.
– Label container with contents and date. Frozen strawberries will keep for 9-12 months at 0°F or below.
– Avoid thawing and refreezing berries as they will lose firmness and flavor. Portion out what you need while frozen.
What types of recipes work best with frozen strawberries?
Frozen strawberries work very well in certain recipes, while fresh berries are better for some other dishes.
Baked goods – The soft texture and extra moisture make frozen strawberries ideal for muffins, breads and pancakes. They incorporate nicely into batter and fillings.
Cold dishes – Using frozen strawberries for smoothies, ice cream and cold desserts highlights their chilled temperature and silky texture when thawed.
Jams & sauces – Frozen strawberries work well in cooked sweet sauces for desserts and in jellies or jams, where excess liquid can be reduced away.
As ingredients – Diced frozen strawberries make great additions to yogurt parfaits, oatmeal and fruit salads. The juiciness adds nice pops of flavor.
Avoid using frozen strawberries for:
Raw preparations – The softer texture of thawed frozen berries does not hold up well in uncooked dishes like fresh fruit salads. They can also make sliced fruit soggy.
Salad toppings – Frozen strawberries will leech excess water into greens and other ingredients. The watery juices will pool in the bottom of the bowl.
Cakes or fillings – The added moisture from frozen strawberries makes them a poor choice for cakes with light, delicate textures. They can make fillings and frostings too thin.
How to thaw frozen strawberries
It is best to thaw frozen strawberries before using in recipes to prevent them from cooling down batters or liquids excessively when added. Here are a few easy methods:
– Fridge – Place frozen strawberries in a bowl and let thaw overnight in the refrigerator.
– Room temperature – Leave frozen strawberries out at room temperature for 2-3 hours. Strawberries should still have some icy crystals.
– Microwave – Microwave frozen strawberries in 30 second intervals, stirring between each, until thawed but still cold in the center.
– Boiling water – Place frozen strawberries in a strainer or colander and run under cool tap water for 30 seconds. Then dip bottom of strainer into simmering water for 10 seconds to slightly thaw surface.
Once thawed, be sure to drain any accumulated liquid from the strawberries before using in recipes. Avoid letting strawberries sit at room temperature too long, which can cause them to become mushy.
How to store fresh vs. frozen strawberries
The optimal storage methods for fresh and frozen strawberries are different. Proper storage for each is key to preserving flavor, texture and shelf life.
Fresh strawberries:
– Store fresh unwashed berries in original container in the refrigerator
– Place berries in a shallow container lined with paper towels then cover with plastic wrap. The towels absorb excess moisture and condensation.
– Wash only what you plan to use. Wet berries mold quickly.
– Use fresh berries within 3-5 days for best quality and taste
Frozen strawberries:
– Keep frozen strawberries at 0°F or below. Place packages in coldest part of freezer.
– Do not refreeze thawed strawberries
– For best quality and nutrition, use frozen strawberries within 9-12 months
– Store in freezer bags or airtight containers. Squeeze out excess air before sealing.
– Avoid freezer burn by keeping strawberries covered in their juice when freezing
– Wash, hull and arrange in single layer on tray before freezing
Frequently asked questions
Here are answers to some common questions about substituting frozen for fresh strawberries:
Can you freeze fresh strawberries in their original container?
No, it is best not to freeze strawberries in their original container. The cardboard can absorb moisture and degrade. For long-term storage, wash, hull, pat dry and arrange berries in a single layer on a sheet pan or plate lined with parchment paper before freezing solid. Then transfer to freezer bags or airtight containers.
Should you thaw frozen strawberries before baking?
Yes, it is best to thaw frozen strawberries before using in baked goods. Adding frozen berries directly to batter lowers the temperature. Thawed berries will blend into the batter more evenly. Be sure to drain any excess liquid from thawed berries first.
Can you use frozen strawberries for strawberry shortcake?
Frozen strawberries can be used but fresh berries are ideal. Thaw frozen strawberries and drain well, then slice and gently fold into lightly sweetened whipped cream just before serving over biscuits. The softer thawed berries can breakdown too much when sugared and refrigerated.
Do you need to use pectin with frozen strawberries for jam?
Not always, as frozen strawberries tend to contain more natural pectin than fresh berries. Test a small batch by cooking 4 cups of mashed strawberries with 3 cups of sugar. If it thickly coats a spoon and sheets off, pectin likely isn’t needed. For looser set, add pectin as directed on the package.
Can you use frozen strawberries in fruit salad?
It’s better to avoid using frozen strawberries in an uncooked fresh fruit salad. They can cause sliced fruits like apples and pears to become waterlogged. Thawed frozen berries are best suited for fruit salads containing juicy fruits like melon as well as creamy bases like yogurt where excess moisture is not an issue.
Recipes using frozen strawberries
Here are some delicious recipes that work great with frozen strawberries:
Strawberry Oat Smoothie
Ingredients:
- 1 cup frozen strawberries
- 1 banana, sliced and frozen
- 1/2 cup milk or non-dairy milk
- 1/2 cup old-fashioned oats
- 2 Tbsp. maple syrup or honey (optional)
Instructions:
- Place all ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute.
- Pour into two glasses to serve. Add more milk to thin if desired.
Strawberry Banana Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 Tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 1 Tbsp butter, melted
- 1/2 cup frozen strawberries, thawed and diced
- 1 banana, mashed
Instructions:
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry and stir just until combined. Gently fold in the diced strawberries and mashed banana.
- Heat a lightly oiled griddle over medium heat. Scoop about 1/4 cup batter per pancake onto griddle. Cook until bubbles appear on surface and bottom is golden brown, about 2 minutes per side. Serve warm.
Lemon Strawberry Pie
Ingredients:
Crust:
- 1 1/4 cups graham cracker crumbs
- 5 Tbsp melted butter
- 1 Tbsp sugar
Filling:
- 4 oz cream cheese, softened
- 1 (14oz) can sweetened condensed milk
- 3 Tbsp lemon juice
- 1 tsp lemon zest
- 2 cups frozen strawberries, thawed and drained
Instructions:
- Preheat oven to 350°F. Mix graham crumbs, butter and sugar. Press firmly into a 9-inch pie plate. Bake 12 minutes then cool completely.
- In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, lemon juice and zest until smooth. Fold in drained strawberries.
- Pour filling into cooled crust. Refrigerate pie at least 2 hours before serving.
Strawberry Freezer Jam
Ingredients:
- 2 lbs frozen strawberries
- 4 cups sugar
- 1 Tbsp lemon juice
- 1 pouch liquid pectin
Instructions:
- Thaw strawberries, then mash into a chunky puree. Measure out 3 cups mashed berries into a pot.
- Add sugar and lemon juice. Bring to a boil over high heat, stirring frequently. Once boiling, stir in pectin.
- Return to a rolling boil for 1 minute, continuing to stir. Remove from heat.
- Ladle jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, secure lids and rings.
- Process filled jars in a boiling water bath for 10 minutes. Cool then store any unopened jars in the refrigerator up to 3 weeks.
Conclusion
Frozen strawberries provide a simple way to enjoy the bright, juicy flavor of berries year-round. With a few tweaks to account for their softer texture and extra moisture, frozen strawberries can be seamlessly substituted in everything from smoothies and pancakes to jams and desserts. Thaw and drain the berries, then use them to add sweetness and a pop of color to all your favorite recipes.