Spring has officially sprung, and Well•Pict Berries strawberries are at their peak volume, peak ripeness, peak deliciousness, peak everything-ness. It can be tempting to only buy one of our 100% recyclable clamshells at a time (mushy berries—be gone!). But, if there’s a time to buy in bulk, well…this is the time to buy in bulk. So, don’t limit yourself out of fear of the dreaded berry goo (although, overripe strawberries mixed into freshly made oatmeal is absolutely delicious, just sayin’); with a few easy steps, you can have your overabundance of spring berries and eat them too. Bookmark this blog post so you can have a quick guide to freezing and thawing strawberries…you’ll have it down pat in no time!

1. After rinsing under a cool spray of water, gently blot the berries dry and slice the cap off at the top.
2. Place the capped berries cut-side down on a cookie sheet lined with waxed paper, and place uncovered in the freezer for a minimum of six hours.
3. Transfer your frozen berries to a freezer bag or freeze-proof container.

Frozen berries can be stored this way for several months!

The best way to thaw berries depends on how you want to use them. Using them to top yogurt or cereal or as a snack? Let them thaw to just before fully defrosted. Leaving them a touch frozen ensures they keep their shape. Using them for recipes? Go ahead and thaw all the way, since retaining the shape won’t matter.

 And don’t forget all the different delicious ways to use frozen berries: smoothies, sorbets, cocktails, and so many more. Our favorite? Well•Pict’s very own non-dairy shake (the recipe calls for fresh berries—but you can head straight to smoothie territory if you start with frozen). Want more? Check out this great list of 23 frozen-strawberry recipes from Num’s the Word.

And don’t forget to bookmark our Berry Care page, and check it out anytime you have a “berry” important question!

Image: Well•Pict strawberries being rinsed in a colander