Frozen strawberries in bottles are one of those things my freezer is never without anymore. Every summer I fill up a dozen bottles in just a few minutes, and all winter long I pull them out for pancakes, baked goods, and desserts. No cooking, no canning, no complicated steps. Just strawberries, a spoonful of sugar, and the freezer.
- fresh strawberries
- 1 tablespoon sugar per 16 oz bottle
Sort through the strawberries, pull off the stems, and rinse them quickly under cool water. Spread them out on a clean kitchen towel and let them dry completely. This part matters, because any extra water on the berries turns into ice crystals in the freezer.
Take clean, completely dry plastic bottles (the 16 oz size works perfectly) and fill each one almost to the top with whole strawberries. Add 1 tablespoon of sugar to each bottle, screw the cap on, and give it a good shake so the sugar coats all the berries evenly.
Stand the bottles up in the freezer and that’s it. The strawberries keep beautifully for a full year without losing their aroma or flavor.
In winter, just grab a bottle whenever you need it, let the berries thaw a little, and use them for pancakes, on top of oatmeal, over ice cream, stirred into yogurt, or in any baking. The taste of summer comes right back, even on the coldest days. The bottle shape makes them so easy to store and pour out exactly what you need, and because they’re sealed up tight they don’t get that freezer-burned taste loose berries sometimes get.
