5 ways to use up leftover strawberries

Strawberries are a sweet and juicy summertime treasure. But sometimes, the sweeter the taste, the harder the sting. And that truth holds in their sensitive shelf life. Only a few days after of bringing home a delightful pint of plump, ruby-red berries, they might already be found shrivelled and sad. Strawberries are notoriously perishable, but with the right storage method you can maximise their freshness and shelf life. So before we serve you 5 creative ways to breathe new life into the leftover strawberries, here are some helpful tips to keep them for longer.

The key to making your fresh strawberries last is by keeping them dry and cool. As moisture is their enemy, the best way to do so is storing them in a shallow container lined with paper towels. Simply arrange the berries in a single layer, making sure they're not touching each other. This allows for good air circulation and prevents the strawberries from getting crushed. Ensure to seal the container with a lid, then place it in the coldest part of your refrigerator (usually the back of the top shelf). By storing them this way, your fresh strawberries can stay crisp and juicy for around 5-7 days.

Top tip: if you notice any moldy berries, remove them immediately to prevent the rot from spreading.

Alternatively, if you know you are not to consume your strawberries right after purchase, opt to freeze them for smoothies or baking later on. Simply hull the berries, spread them in a single layer on a baking sheet, and freeze until firm before transferring to an airtight container or bag.

With these simple storage tips, you can keep your fresh strawberries at their peak flavour and texture for longer. So before we continue to get carried away with storage advice, let's put those juicy leftovers to work in everything from a refreshing smoothie to a decadent strawberry butter. No matter which recipe you choose, you'll be well on your way to reducing food waste and enjoying every last bit of those fresh, fragrant strawberries. Read on for 5 tasty solutions that will have you wishing you had even more strawberries on hand. Let's get cooking!

Strawberry jam

Because who doesn’t like jam? Especially delicious homemade ones! Whether you’re having it with butter or cream, or just plain on toast, be careful as this recipe is highly addictive! 

Ingredients:

• 1 lb of fresh strawberries

• 1 ½ cups of granulated white sugar

• 2 tablespoon of lemon juice

• ½ teaspoon of lemon zest (optional)

Method:

• Wash the strawberries thoroughly and remove the hulls and green tops. Slice them up. 

• Add them to a saucepan, and mix in the sugar.

• Over a medium heat, bring the strawberries to boil while stirring regularly.

• Once boiling, add in the lemon juice and zest (if you decide to opt for it).

• Keep the mixture on boil for another 15 minutes, until the jam starts thickening up.

• Stir often to ensure the jam doesn’t burn.

• Pour into a jar and allow to cool then enjoy!

Strawberry vinaigrette 

Dressing your salad up with the perfect vinaigrette is the cherry on the cake (we love a bit of irony). Try this recipe for a sweet and tangy dressing to complement your next bowl of fresh greens! 

Ingredients:

• ⅔ cup of roughly chopped strawberries

• 3 tablespoons of apple cider vinegar

• 2 tablespoons of honey

• 2 tablespoons of fresh lime juice

• 1 teaspoon of lime zest (1 large lime)

• ½ teaspoon of salt

• ⅓ cup of olive oil

Method:

• In a food processor, add all of the ingredients in except for the oil. 

• Process the mixture until the strawberries are broken down fully. 

• Once the consistency is smooth, slowly stream the oil in whilst keeping the food processor running, until the vinaigrette has thickened.

Strawberry butter

If you thought strawberry jam was the jam, then you have not tried strawberry butter. This strawberry butter is going to become indispensable to your baked goods.

Ingredients:

• 1 cup of unsalted butter, room temperature

• pinch of kosher salt

• 8 strawberries, cleaned and hulled, chopped into small pieces 

• ¼ cup of honey

Method:

• Crush the strawberries in a medium sized bowl, using a masher; set aside.

• In a food processor, combine the butter and the salt and pulse until butter is fluffy.

• Mix in the mashed berries and pulse until the ingredients are well combined.

• Finally, add in the honey and pulse the butter is well incorporated, and is light and fluffy.

• Enjoy it at room temperature! You can store your new fruity butter in the refrigerator for up to a week (make sure to place it in an airtight container).

Top tip: Salted or unsalted butter? That really depends on how salted your go-to butter is. If you want to have more control over how salted you want your strawberry butter to be, then we would recommend using unsalted.

Strawberry and basil ice cream

If you’re looking for a unique pairing of fruity and refreshing flavours, then this one is for you. This simple homemade ice cream is not only easy to make, but it’s also the perfect taste of summer to cool down during these hotter days. 

Ingredients:

• 1 lb of strawberries (fresh or frozen), chopped

• ¾ cup of sugar 

• 2 cups of heavy cream

• 1 ½ cups of condensed milk

• 2 teaspoons of vanilla extract

• pinch salt

• 2 tablespoons of finely chopped fresh basil

Method:

• Over a medium high heat, in a medium saucepan, add the strawberries and sugar. The berries should release a liquid whilst the sugar melts.

• Let the mixture simmer for around 10 minutes, until the strawberries soften. Depending on the size of the chunks of strawberries you desire for your ice cream, mash the fruit to your desired texture. Allow to cool to room temperature.

• In a mixer, whip the heavy cream until stiff peaks are formed (around 2 minutes)

• Meanwhile, mix the condensed milk, vanilla, salt, and chopped basil in a small bowl.

• Once the cream is ready, slowly fold in the condensed milk mixture and gently stir until all is well combined. 

• Finally, gently combine the strawberry mixture into the cream mixture.

• Pour the ice cream into a 9x5 inch loaf pan then freeze until fully set! (Usually around 5 hours) 

Strawberry smoothie

This is probably the easiest leftover strawberry recipe of them all! You almost don’t even need to think about it. All you need is a blender and your ingredients, and you’re all set. Feel free to add any other fruits or even vegetables if you’re looking to get creative. 

Ingredients:

• 1 cup of fresh or frozen strawberries, roughly 10 medium-sized ones

• ¼ cup of nonfat plain Greek yogurt

• 1 tablespoon of almond butter or peanut butter (or any other nut butter of choice)

• 2 teaspoons of honey

• 1 teaspoon of vanilla extract 

• ¾ cup of unsweetened almond milk

Method:

• Combine all of the ingredients together in a blender. If you’re using fresh strawberries, make sure to add a couple of ice cubes.

• Blend until smooth and enjoy it immediately!