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A batch of Frozen Strawberries in Syrup is a wonderful thing to have in your freezer stash. You can enjoy them all year long on desserts, pancakes, waffles, and so much more.

bricks of frozen strawberries in syrup on a white plate with a sprig of mint

Strawberry syrup is like pure summer. And when you stash away extras in your freezer, you’ll be able to enjoy those tastes of sunshine even in January. 

This recipe relies more on the natural sweetness of strawberries instead of buckets of sugar. You’re going to want to put this delicious sauce on everything!

How to Use Frozen Strawberries 

You’ll love adding strawberry syrup to recipes like Strawberry Waffles, Strawberry Rhubarb Jam, Homemade Strawberry Ice Cream, on top of Fluffy Whole Wheat Pancakes, or Instant Pot Cold Start Yogurt. And of course, shortcake or pound cake, topped with lots of whipped cream is a summertime rite of passage.

Pro Tips/Recipe Notes

  • Freeze your strawberries in syrup in smaller portions to make it easier to defrost. I love using 2 cup Souper Cubes, 16 oz wide-mouth canning jars (leave 1 inch of headspace at the top of the jar), quart freezer bags, or our vacuum sealer.
  • Scrape a bit of vanilla seed (or use Vanilla Extract) and mix it into the strawberries for an even more delicious flavor.
  • Honey can also be used but will not draw out as much juice as cane sugar.
  • Stir in a bit of lemon or lime zest for a “zippier” flavor.

a blue freezer tray with frozen strawberry syrup

More Delicious Strawberry Recipes

5 from 1 rating

Frozen Strawberries in Syrup

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
bricks of frozen strawberries in syrup on a white plate with a sprig of mint
You can enjoy strawberries in syrup all year long on desserts, pancakes, or waffles.


  • 4 cups strawberries {tops removed, and sliced into quarters}
  • 1/3 cup sugar
  • 1/4 cup water


  • Add berries and water to a heavy-bottomed saucepan and sprinkle with sugar.
  • Heat strawberries on low until juices begin to release. Gently stir with a spoon or silicone spatula.
  • Stirring constantly, slowly increase the heat until the liquid starts to bubble. Cook for 2 minutes, stirring the entire time.
  • Reduce the heat and simmer until strawberries have softened (~5 minutes).
  • Allow strawberries to cool and then divide into freezer-safe storage.


Will keep in the fridge for 5 days, or 6 months in the freezer.


Serving: 0.25cupCalories: 37kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 74mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 28mgCalcium: 8mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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    1. I haven’t tried any others yet, but if you do, please report back and let me know how it goes.