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Jun 21, 2012 11:52 AM

Too many strawberries.

I miscalculated. Went out picking yesterday with my son and because there were two of us, we ended up with way more strawberries than I have any sensible use for. So far I've frozen a ton of them (washed, hulled and froze on a cookie sheet before packing into vacuum bags), made strawberry-rhubarb jam, made a quadruple recipe of strawberry cream scones (frozen to bake later) and eaten them until we've just about turned pink. I also made strawberry ice cream and packed up about 4 quarts to send home with my kids. Is there anything else I can do to use up the rest of them (probably about a 6-quart basket's worth)? NO more jam - I still have some strawberry freezer jam left from last year.

I know, I know - not a disaster, but I do hate to waste them. They're so beautiful.

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  1. This morning for part of the resident 7 year-old's breakfast we made a smoothie, starting with a generous helping of frozen strawberries (instead of ice), other fruits we had on hand, and vanilla yogurt. Very delicious. Could take the place of some ice cubes in sangria, too. If you still have some fresh ones they're lovely in a pie - line the crust with dark chocolate, make a base with lemony sour cream filling, place the whole strawberries tips up to fill the crust, drizzle the top with more dark chocolate.

    1. I make this strawberry bread and it's very good. I slice, cool, freeze it in packets of 2 slices and pull it out of the freezer for my kids to eat for breakfast. If I have an aging banana or 2 lying around, I usually throw them in the mix too.

      1. We make popsicles. Take one pound of strawberries, slice in half and add 3/4 cup of sugar to them and let them sit for about 15-20 mins. Transfer to a pot, add 1/2 cup of water and let simmer for about 5 mins until they soften. Let cool, put in blender with 2 tblsp of lemon juice. Puree and pour into popsicle molds (which I hope you have). They come out great.

        1 Reply
        1. re: Philly Ray

          If you don't have Popsicle cups, use mini Dixie bathroom size cups. When the mixture is semi frozen, insert a Popsicle stick.

        2. Strawberry granita
          Roast them in the oven with some balsamic. They are wonderful that way. They thicken into almost a thick sauce that is lovely with ice cream.
          Strawberry basil semifreddo
          Strawberry basil lemonade
          Individual pavlovas
          Strawberry fool
          Eton Mess

          1. Baking a strawberry cobbler, deep-dish pie, or crisp will use up a lot of them. Or, make the filling for a deep-dish pie and freeze it the pan, lined with foil, then remove it, wrap it in the foil, and return it to the freezer. Next winter put it in that same pan, add crust, and bake.