Cooking tricks with strawberries, the 10 best


Strawberries are in full season, so we should take the best of their time to make delicious recipes with them, for nothing better than having a few tricks for cooking with strawberries.

Seasonal strawberries

We are in the season of strawberries and strawberries, a very appetizing and grateful fruit that goes well with almost any type of accompaniment. But whether they are alone or with a good spoonful of whipped cream, yogurt, ice cream, chocolate, sugar or just in a shake with very cool milk, strawberries are ideal to take whenever and wherever you want.

Although to get the most out of strawberries, from Strawberry campaign from Europe, offered us a series of tips to achieve the best performance and improve the overall taste of this fruit, which is throughout the season.

The first piece of advice they give us if we want to take them in different ways is to macerate the strawberries to improve their taste and get new, softer and smoother textures. For some dishes, it is very useful to do this first process so that you can prepare them more easily.


To marinate strawberries, you just have to put the strawberries, whole or in pieces, in a pot. Then add orange juice or other citrus fruits, wine or a few drops of vinegar. Although it is ideal to marinate them with sugar and a few drops of vinegar to extract all their juice, getting a kind of syrup.

When strawberries rest in your private bathroom, we can add another “flavor” such as semi-open vanilla, cinnamon stick, lemongrass, cardamom and more. In short, anything that can change or improve the end result.

Keep in mind that this result will be better the longer we have strawberries in maceration. However, after 30 minutes you can appreciate the new flavors, but to fully enjoy them, it is best to macerate the strawberries in a covered container and store for 24 hours in the refrigerator. Once this time has passed, we can enjoy them as they are by adding yogurt, milk, ice cream, etc., or to accompany or supplement (if not improve) other desserts such as cheesecake.

White chocolate and strawberries

Strawberry is a fruit that contains little pectin, a natural fiber that is found in the cell walls of plants and reaches a high concentration in the skins of fruits such as plums or apricots. What does this mean? Well, the consistency of strawberry jam is much more liquid than that of other jams (those you buy in the supermarket usually have added pectins). For this reason, homemade strawberry jam will be more liquid than what we can find on supermarket shelves.

Making strawberry jam or marmalade is very simple, in fact we have already given you a few recipes for jam. The main thing is to find the best strawberries and more ripe, half their weight in sugar and juice of half a lemon. We can make the jam with the “fresh” ingredients, or marinate the whole set in advance. It will then be put to cook for a few minutes, let cool and we will have a delicious homemade strawberry jam to taste on slices of bread for breakfast or as a snack.

Another option to enjoy strawberries at any time is to freeze them. For this we must choose those fruits of higher quality, pre-washed and dried.

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We place the fruits, separated from each other, on a tray, which we will later place in the freezer. After a few hours and after the strawberries are frozen, we will put them in a final container to keep them in the freezer. Special bags for freezer, trays or any other type of containers will be ideal for keeping strawberries in the best conditions in our freezer.

Then we will use frozen strawberries in porridge (crushing frozen strawberries with a little sugar and using a food processor), ice cream or other detergent.

Although it is best to enjoy fresh strawberries, but if you do not do it right away and to last longer in the best conditions, it is best to put them as they are, without washing, without removing of green leaves or clean in a strainer or in a bowl covered with plastic wrap and place in refrigerator. Make a few holes in the film so that they are ventilated and do not rust. When you go to consume them, it is advisable to take them out an hour beforehand so that their taste is well appreciated. During use, they should be washed very well with water, without removing the green stem and without leaving them to soak. Once they are clean and the handle is cut, we take them as we want.

Here are some “tricks” or tips to get the most out of seasonal strawberries, although they are certainly not the only ones. Which are yours


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