Macerated Strawberries

Macerated strawberries are the perfect way to elevate fresh strawberries to a new level of deliciousness. 

All you have to do is gently toss them with sugar and let them sit so the berries release their natural juices.

The result? Tender, juicy, absolutely delicious berries swimming in a sweet, vibrant syrup.

Spoon them over fluffy pancakes, savor them from the bowl, or spoon them over ice cream. Either way, you’ll love them.

Why You’ll Love These Macerated Strawberries

Soft & Juicy Texture: The process softens the berries, making them perfectly tender and full of rich strawberry syrup that soaks into every bite.

Versatile Topping: They’re delicious on everything from pancakes and waffles to ice cream and cheesecake.

Quick & Easy Preparation: With just a sprinkle of sugar and a little time, macerated strawberries are simple to make, with no cooking required.

Ingredients

• Fresh Strawberries: Juicy, sweet, and vibrant red, they’re packed with natural flavor and offer a burst of summer in every bite.

• Granulated Sugar: Coaxes out the berries’ natural juices to create a luscious syrup that amplifies the fruit’s sweetness.

• Optional Add-Ins: Lemon adds zing, while vanilla brings warmth. They’re not mandatory, but they elevate the berries.

How to Make Macerated Strawberries

Macerating is a great way to make the most of peak-season strawberries when they’re at their sweetest and most flavorful.

Here are the simple steps:

1. RINSE and hull the strawberries, then slice them into halves or quarters based on size.

2. TOSS the strawberries in a bowl with sugar, lemon juice, and vanilla, if using. Mix until well-coated.

3. COVER and refrigerate for at least 30 minutes to let the strawberries macerate and soften.

4. SERVE over ice cream, muffins, or cakes. Enjoy!

Tips For the Best Macerated Strawberries

You won’t believe how magical these macerated strawberries become.

I like them with a splash of dark rum but they taste and smell incredible no matter what.

Check out these tips, then let’s get mixing.

• Balance the sugar. You need the sugar to draw out the fruit juices. But you might need more or less depending on the sweetness of the fruit.

• Handle with care. You don’t want to bruise them, right? So be sure to stir gently so they don’t become mushy.

• Maceration time. Give them at least 30 minutes, but they can sit overnight if needed. Just keep in mind, they’ll soften more the longer they sit.

• Add some acidity. The lemon juice will brighten the fruity flavor, so they’re not too sweet.

• Flavor variations. Try a touch of almond or orange extract, liqueurs like Grand Marnier or Cointreau, or spices such as cinnamon and nutmeg.

How to Store

One of my favorite ways to serve these is with granola and Greek yogurt for breakfast.

So, I typically make them just before bed. That way, they’re ready to eat in the morning.

Here’s how to store them:

To Store: Place macerated strawberries in an airtight container and refrigerate for up to 4 days. They’re best within the first day, but the longer they sit, the softer and juicier they’ll become.

To Freeze: Transfer macerated strawberries to a freezer-safe container or bag, leaving some headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before using.

How to Serve Macerated Strawberries

Need some ideas? These syrupy strawbs will taste amazing with the following recipes:

Cream Cheese Pound Cake
Sheet Pan Pancakes
Banana Bread Waffles
Double Chocolate Muffins
Overnight Oats