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Delicious sliced sugared strawberries are a simple recipe to showcase this wonderful summer fruit. Macerated strawberries are incredible on baked goods, pancakes, desserts, yogurt, and so much more.
Macerating and sugaring strawberries are an incredible addition to serve over baked goods, breakfast, yogurt, or even a simple bowl of vanilla ice cream.
Putting sugar on strawberries draws out natural juices in the strawberries and creates a delicious sauce of goodness.
You’ll love spooning these macerated strawberries over brioche French toast casserole, sour cream pancakes, or vanilla ice cream.
You’ll want to let the sugar and strawberries sit for at least 30 minutes. Every time I have tested this recipe, I’ve found the longer you let them sit, the juicier they will get.
Cover and refrigerate the strawberries if you’re letting them macerate for over 3 hours.
Yup, that’s it! That’s all you have to do. You’re welcome!
How to Store
Refrigerating sugared strawberries: Store the macerated strawberries in an air-tight container for up to four days in the fridge. As they sit, they will continue to release a bit of juice, so you may wish to put them in a container that will accommodate the increased volume.
Freezing macerated strawberries: To freeze, place in ice cube trays, souper cubes, freezer bags, or small canning jars (4 and 8 oz are my favorites), and store for 3-6 months.
For more details, check out our post on frozen strawberries in syrup.
Pro Tips/Recipe Notes
- Scrape a bit of vanilla seed (or use Vanilla Extract) and mix it into the strawberries for an even more delicious flavor.
- Drizzle some mint simple syrup over the top just before serving.
- 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.
Sliced Sugared Strawberries (Just 2 Ingredients)
Ingredients
- 4 cups strawberries {hulled and sliced}
- 1/4 cup sugar
Instructions
- Wash berries, remove the green tops and cut into slices {quarters for smaller berries}.4 cups strawberries
- Add berries to a medium mixing bowl and sprinkle with sugar.1/4 cup sugar
- Stir gently and let them sit uncovered on the counter for at least 30 minutes or up to 2-3 hours, or covered in the fridge for up to 24 hours.
Notes
- 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.
- Store the macerated strawberries in an air-tight container for up to four days in the fridge.
- To freeze, place in ice cube trays, freezer bags, or small canning jars (4 and 8 oz are my favorites), and store for 3-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This reci looks delicious, and those souper cubes look amazing!!!
I am kind of obsessed with the Souper Cubes and I *believe* there were created by food bloggers. I actually just defrosted a cube of these strawberries for another recipe that I’m testing.