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A batch of Frozen Strawberries in Syrup is a wonderful thing to have in your freezer stash. You can enjoy them all year long on desserts, pancakes, waffles, and so much more.
Strawberry syrup is like pure edible summer. And when you stash away extras in your freezer, you’ll be able to enjoy those tastes of sunshine even in the middle of a gloomy January day.
As a busy parent who loves having a stocked freezer with low-energy homemade goodies, this recipe is a keeper.
This recipe relies more on the natural sweetness of strawberries instead of buckets of sugar. You’re going to want to put this delicious sauce on everything!
How to Make Frozen Strawberries in Syrup
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by washing the strawberries and removing the tops. Slice the berries into halves (smaller berries), quarters (medium-sized berries), or eighths (extra-large berries).
Add the berries and water to a heavy-bottomed saucepan (I use my Dutch oven), and sprinkle sugar on top of the berries.
Heat the strawberries on low, stirring occasionally, until the berries have started to soften and release juices.
Increase the heat and stir gently until the liquid in the pot starts to bubble. Set a timer for 2 minutes, and cook, stirring constantly to prevent the bottom from burning.
Remove the pot from heat and allow the strawberries to cool before transferring them to freezer-safe storage.
How to Store and Thaw
Refrigerating strawberry sauce: this recipe will keep in the fridge in an airtight container for up to 5 days
Freezing strawberries in syrup: allow the strawberries to fully cool before transferring to freezer-safe containers.
Freeze your strawberry sauce in smaller portions to make it easier to defrost. I love using 1-cup or 2 cup Souper Cubes, 16 oz wide-mouth canning jars (leave 1 inch of headspace at the top of the jar), or quart freezer bags. Old yogurt, sour cream, or deli containers work great as well.
How do you thaw frozen strawberries in syrup: Allow the container to thaw for a few hours at room temperature, or overnight in the fridge.
If you are pressed for time, you can quickly thaw the containers as long as they aren’t glass. Microwave the container, for 30 seconds at a time until thawed, or place the container in a bowl of hot water. Do not microwave or immerse glass containers in hot water.
Pro Tips/Recipe Notes
- Scrape a bit of vanilla seed (or use Vanilla Extract) and mix it into the strawberries for an even more delicious flavor.
- Honey can also be used but will not draw out as much juice as cane sugar.
- Stir in a bit of lemon or lime zest for a “zippier” flavor.
More Delicious Strawberry Recipes
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Add berries and water to a heavy-bottomed saucepan and sprinkle with sugar.
4 cups strawberries, 1/4 cup water, 1/3 cup sugar
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Heat strawberries on low until juices begin to release. Gently stir with a spoon or silicone spatula.
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Stirring constantly, slowly increase the heat until the liquid starts to bubble. Cook for 2 minutes, stirring the entire time.
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Reduce the heat and simmer until strawberries have softened (~5 minutes).
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Allow strawberries to cool and then divide into freezer-safe storage.
Will keep in the fridge for 5 days, or 6 months in the freezer.
Serving: 0.25cupCalories: 37kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 74mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 28mgCalcium: 8mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
