How to Freeze Strawberries for Shortcake

Preserve the fresh taste of summer’s ripe strawberries and enjoy strawberry shortcake all year long.

Nothing makes me think of summer more than the juicy flavors of strawberry shortcake. It’s one of our favorite strawberry desserts. But what if you could enjoy that taste no matter the season? 

I’m sharing my fuss-free favorite recipe or method to prepare and freeze strawberries for shortcake—making it possible to enjoy this classic treat, even in the heart of winter. 

Wouldn’t strawberry shortcake taste so good in November?

During strawberry season, we love to make strawberry jam and package frozen strawberries for strawberry smoothie for future use in the winter too. But we love having strawberry shortcake in the freezer the most. 

Why Freeze Strawberry Shortcake Topping?

Fresh strawberries are a summer treat, but with a little prep work, you can capture that flavor for months to come. 

Freezing strawberries for shortcake is not only a fantastic way to reduce waste when berries are at their seasonal peak. It also gives you a convenient dessert option for holidays, special occasions, or when you’re simply craving a bite of summer.

Sure you could just take the fresh berries and freeze them for later. But those frozen berries end up in a big clump, that contain ice crystals which results in excess water in your strawberry mixture.

Why risk it when you could have it all prep and ready to go. Just thaw and eat.  

Strawberry Shortcake for the Freezer, Step by Step Video Tutorial

I’ve included step-by-step instructions for making strawberry shortcake for the freezer in the video below. Don’t enjoy watching a video? No problem scroll down for the photo tutorial instead. 

How to Freeze Strawberries for Shortcake 

Only two ingredients are needed to make strawberries for shortcake. 

• Sugar
• Strawberries

Step 1: Clean Your Strawberries

I start by cleaning my whole strawberries really well. Soak your berries in cold water with a little vinegar. It’s a great way to help remove any lingering dirt. 

Step 2: Remove the Stems

After soaking, remove the stems by pushing your thumb under the leafy green tops and popping it off. It’s a quick and easy way to remove the green  stem. For me this is the best way to remove them quickly. 

You can also use a small paring knife or strawberry huller if you have one. Rinse under cold running water. It’s your best bet to remove any lingering dirt or vinegar water. 

Step 3: Slice the Strawberries

Next, slice the berries into thick pieces. I think thicker slices hold up better in the freezing process, maintaining a pleasant texture when thawed. I cut mine about 1/4 inch thick. 

I used 10 cups of sliced strawberries in the video above, but this recipe is easy to scale up or down depending on your berry haul.

Step 4: Sweetening the Strawberries

To make sure your berry mixture is flavorful and juicy (essential for perfect strawberry shortcake!), you’ll need to add sugar. If you use unsweetened berries, you’ll be missing the sugar syrup, which is essential for shortcake.

You can adjust the amount of sugar for your own taste.

I like to use the suggested ratio of half a cup of sugar for every four cups of strawberries or every quart of berries. 

In the video above, I made a 10-cup batch and used one and a quarter cups of sugar.  

Gently fold the sugar into the berries—avoid mashing them, as you want the slices to stay mostly intact. 

Let the mixture sit for around 10 minutes to allow the sugar to draw out the strawberry juices, creating a sweet, syrup base. 

During this rest time, stir every few minutes to help the sugar dissolve evenly and encourage more juice to develop.

Step 5: Choosing the Right Freezer Bags + Labeling

I love to use stand-and-fill zip-top freezer bags, such as the ziplock bags with a pleated bottom. 

These plastic freezer bags stay upright as you fill them, reducing mess and making the process much easier. No more bag flopping over and spilling the contents.

I have used storage bags and they work too. They just aren’t as thick. You could also use plastic freezer containers if you prefer. That’s what my mom used to use.

Before adding the berry mixture, label each bag with the contents and date. Writing is much easier on empty bags than on filled ones!

Step 6: Filling Your Bags & Freezing

Once your bags are labeled. Using a one-cup measuring cup, scoop the strawberry mixture into your prepared bags. I like to add about three and a half to four cups per quart-sized bag. Be sure to not overfill. The mixture will expand when frozen. Make sure to leave a little headspace for expansion this is an important step. 

To prevent freezer burn, squeeze out as much air as you can before sealing the bags. (I show my technique for this in the video above)

I like to lay the bags flat in your freezer—this method allows for quicker freezing and thawing. Once frozen, you can stand them up to optimize your freezer space. 

Step 7: Serving Strawberry Shortcake Anytime

When you’re ready for a taste of summer, simply thaw a bag of your frozen berries in the refrigerator. 

Spoon the juicy mixture over your favorite shortcake—classic sponge cakes, home-baked biscuits, or even pound cake. 

Add a layer of whipped cream for the perfect strawberry shortcake dessert any time of the year.

FAQ

What strawberries should I use for best results?

You want to select sweet strawberries at the peak of ripeness to have your shortcake have the best flavor. 

I get our from our local berry patch, local farms or the farmers market. Or you could go strawberry picking too. You can use strawberries from the grocery store but they are usually harder and not as sweet.  

What else can I use these frozen strawberries for?

You can use them over pancakes or waffles instead of a simple syrup. On top of yogurt or ice cream. Eat them right out of a bowl. Or add them to recipes like strawberry muffins.

Freezing strawberries for shortcake is an easy, rewarding kitchen project. With this method, you’ll be able to quickly whip up strawberry shortcake even on the coldest days.

Plus, these sweet, syrupy berries are just as delightful over pancakes, yogurt, or ice cream. They’re not just for shortcake.

Grab the printable recipe below…