Too bad you can’t scratch-and-sniff this picture! I wish you could smell the sweet fragrance of these ripe strawberries. I hit the jackpot at my local farmer’s market when they put these beauties on sale, and I have more strawberries blooming in my garden that should be ready soon.
It’s sooooo easy to turn these into jams and pies, but I also like to freeze a bunch. Then I can pop them out anytime to use as a topping on ice cream, cake, or cheesecake. They’re also great for whipping into smoothies and stirring into yogurt.
All you have to do is rinse the berries quickly in cool water, then let them drain and dry thoroughly. Don’t leave them in the water, because if they absorb too much, it will dilute the flavor.
I remove the stems and slice my berries, but you can leave them whole. Then arrange them on a cookie sheet in a single layer. I used a Silpat non-stick mat underneath, but you could use wax paper or freezer paper. (Paper towels tend to stick.)
Put the cookie sheet into the freezer until the berries are firm, then remove them and store them in freezer bags or containers. Use them in a few months, and enjoy!
