The weather is warming up, and farmers’ markets are overflowing with bright, deeply red berries—and this is when they’re in their prime.
While strawberries are available year-round at the grocery store, spring and early summer are when they deliver their best on every front: They are sweeter, juicier, and far more fragrant than at any other time of year.
Whether you’re grabbing a pint at the market or heading out to a local farm to pick your own, now’s the time to lean in and enjoy. To help you make the most of the season, we tapped chefs and food pros for their favorite ways to use fresh strawberries. Plus, the Good Housekeeping Test Kitchen weighs in with exactly how to shop for, store, and prep them for maximum flavor.
First, a quick guide to the varieties you’ll find at this time of year:
Types of strawberries
You won’t usually find strawberries labeled based on their technical growing categories—still, there are a few key things to look for when you’re shopping.
Read more about the specialty strawberries you can find at the grocery store.
What to look for when buying
Don’t be afraid to pick up the container or even a single strawberry—smell them, touch them, really check them out. You are looking for:
- A deep red color from top to tip (no white shoulders)
- A strong, sweet fragrance
- Dry, intact green caps
- No signs of mold or mushiness
How our pros cook with fresh strawberries
We asked some of our favorite chefs and food personalities to share how they make the most of peak-season strawberries as well as a few unexpected ways to use them.
Peter Som
Keep it simple: Cookbook author, fashion designer, and tastemaker Peter Som says that when strawberries are at their peak, less is more—and a few smart pairings go a long way.
“This recipe is inspired by long, leisurely meals in Italy, where dessert is simple and seasonal. When strawberries are perfectly ripe, they don’t need much. In my No-Churn Mascarpone Ice Cream with Strawberry-Balsamic Swirl, mascarpone and a drizzle of balsamic turn them into a sweet-and-tangy, effortless ice cream.”
Try this too: Toss sliced strawberries into a peppery arugula salad with shaved Parmesan, olive oil, and balsamic vinegar, or roast them with a touch of sugar along with salt and pepper until they’re jammy and serve them with pork or grilled meats.
Danielle Sepsy
Bake them in: Chef and owner of The Hungry Gnome and cookbook author Danielle Sepsy recommends using fresh strawberries to add juicy pops of flavor to classic baked goods.
“Berry-picking on Long Island was a big part of my childhood. In these Strawberry Corn Muffins with Whipped Strawberry Butter, freshly picked strawberries are folded into corn muffins, giving a beloved bakery favorite juicy pops of sweetness, with whipped strawberry butter to match.”
Try this too: Use strawberries in sweet-savory dishes such as a strawberry-jalapeño ranch for dipping crispy chicken wings into—they can handle spice, acid, and heat.
Dan Pelosi
Go savory: Food influencer and New York Times best-selling cookbook author Dan Pelosi says strawberries aren’t just for sweets—they can also bring balance and brightness to savory dishes.
“Some cooks add a pinch of sugar to tomato sauce. In my Pasta with Strawberry-Balsamic Tomato Sauce, I use strawberries instead—their natural sweetness balances the savory flavors and makes the whole dish feel bright and perfect for an easy warm-weather meal.”
Try this too: Thread strawberries onto skewers (with meat or on their own), brush with balsamic vinegar, and grill, letting them soak up smoky, savory flavor.
How to prep strawberries
1. Hold off on washing
If you’re not using strawberries right away, refrigerate them unwashed. Excess moisture speeds up spoilage, so keeping berries dry helps them last longer.
2. Store with care
Keep strawberries in the refrigerator in their original container or a breathable container lined with paper towels. Check the carton and discard any bruised or moldy berries—one can quickly affect the rest. For best flavor and texture, use within a few days.
3. Wash just before using
Rinse strawberries under cold running water, keeping the pressure low—the fruit is delicate and can bruise easily. Skip soaking, which can waterlog the berries and dilute their flavor. Pat dry thoroughly with towels.
4. Remove the tops and hull
Pull back the green leaves, then use a sharp paring knife to cut at an angle a shallow circle around the leafy top, then pluck it out to remove the hull. Avoid simply slicing off the top—you’ll lose some of the fruit along with it.
5. Cut as needed
Depending on your recipe, halve, quarter, or slice the berries. For smaller pieces, cut into even chunks so they’ll cook or macerate evenly.
6. Freeze extras
Arrange leftover strawberries on a baking sheet lined with parchment paper, leaving space in between, and freeze until frozen solid, at least 2 hours. This step will prevent your berries from sticking together when you store them. Once the berries are frozen solid, transfer them into a freezer bag.
Photographs: Mike Garten. Food styling: Tina Martinez. Prop styling: Lis Engelhart. Illustrations: Laura Formisano/AI. Chef Headshots: Yumi Matsuo (Som); Scott Semler (Sepsy); Johnny Miller (Pelosi).
