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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.

      http://www.cdkitchen.com/recipes/recs...

      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.

            1. make the strawberry cream biscuits from Smitten Kitchen and freeze them unbaked for later. You will not be sorry.

              4 Replies
              1. re: magiesmom

                I just made that recipe too from Smitten Kitchen and it's great. I froze them (after baking) and now use them for breakfast.

                1. re: rln

                  Ha! - See above! I made a quadruple batch for the freezer. My son made the first batch yesterday morning for breakfast and I was hooked.

                  1. re: rln

                    Is it better to freeze before or after baking? The recipe mentions freezing unbaked scones and baking them without thawing later on, but I like the idea of freezing baked scones I can just heat and eat for breakfast. Anyone tried both ways?

                    1. re: akq

                      I haven't yet tried to bake the frozen ones - waiting for a cold day in November before I use my stash - but scones in general are so much better when freshly baked. The baking time on these is short, so you're not really saving that much time - they take about 15 minutes in the oven. Maybe 20 if frozen. And if all goes according to plan, you'll have delicious, freshly baked scones instead of heated up defrosted ones.

                2. I would start what we call a Rumtopf. I have a special Earthenware pot for this, but any good size vessel you can close will do.
                  Add sugar and then add enough Rum to cover the cut-up fruits completely. Set the pot in a corner in your kitchen if you like and essentially leave it alone. Next thing add good ripe Peaches, Apricots, Plums (or other fruits if you prefer) as the season progresses. Add a bit more Sugar each time and definitely more Rum. You have to be careful to keep up the Alcohol content, otherwise the whole pot will spoil. We usually start eating our Rumtopf in late Fall into Winter, the fruits taste great as is or over ice cream or Cheesecake. I started one with Strawberries a few weeks ago and I am now waiting for local Peaches to appear on my Farmer's market. .

                  1. Stuffed french toast is great with fresh strawberries.

                    Macerate sliced berries with a little sugar and then blend with softened cream cheese. Stuff into 2" thick slices of french bread that has been slit in the middle to make a pocket. Pour the egg/milk/vanilla/cinnamon mixture over the slices in a baking dish and let it soak it up and then cook as usual.

                    Its a great special weekend breakfast (this does work well with defrosted berries, too, it's just mushier.)

                    1. I puréed a bunch with a bit of sugar and lemon juice. I froze the purée in snack sized baggies which I then put in a freezer bag. I like to add a baggie to my breakfast yogurt.

                      1 Reply
                      1. re: silvergirl

                        I second this. If your acidity is right, you can waterbath can the puree and save yourself some freezer space.

                        The resulting puree also makes a great sorbet base - run it through your ice-cream make in the dead of winter and enjoy.

                      2. Ok done. The last pile of berries ended up in jars a la Epicurous strawberry conserve (link follows). I made a triple batch to use up the berries and, after filling the jars, I processed them for 10 minutes in a boiling water bath so that they'd be shelf-stable. The recipe understates the amount of time required to reduce the syrup so I just kept cooking it until it was thick. But otherwise they'll be very nice, I think, over ice cream, panna cotta or in yogurt.

                        http://www.epicurious.com/recipes/foo...

                        So that's it for this year's strawberries. I may end up picking another basket over the weekend to just eat fresh but otherwise I am finished with the damn things. Thanks for your suggestions - I would have made many of them if my family was around. But this week it's just me and the dog so I only wanted to make things that I could freeze or can.

                        1. I always freeze them on sheet pans lined with wax paper and then toss in ziplock bags to be used for strawberry ice cream in the vitamix or smoothies.

                          1 Reply
                          1. re: rasputina

                            Check - done. Lots. I finished the bunch but after it was all over I realized I forgot to do any in my dehydrator. I've dried strawberries in the past and they're great. Does this mean I have to go pick some more?

                          2. We had too many strawberries a couple years ago and froze a bunch of them whole to put into smoothies. We ended up with a bunch of freezer burned strawberries several months later. I cooked them with some sugar and lemon juice and then processed them in pint jars as strawberry syrup. Great on pancakes.

                            1 Reply
                            1. re: John E.

                              Rats! I also had freezer-burned strawberries, so they went to the compost bin. Didn't even think of your creative idea of cooking into syrup. Next time.

                            2. Not yet mentioned is Strawberry Pie. Following recipe is from All Recipes:

                              http://allrecipes.com/recipe/strawber...

                              I modify it a bit by putting a layer of vanilla pudding in between the baked pie crust and the strawberry jell (pour the hot pudding into the pie shell and let cool before topping with the strawberry mix).

                              Also, I find the layer of halved strawberries too meaty for my taste. Instead I quarter the berries and mix all of them all into the jell before pouring it into the pie (over the pudding).