The weather is warming up, and the farm shops, pick-your-own fields and market stalls are filling up with vibrant British strawberries – and right now, the fruit is at its very best.
While strawberries are available year-round in most supermarkets, June and July are when they really come into their own. At the height of the British season, they’re sweeter, juicier and far more fragrant than at any other time of year.
Whether you’re picking up a punnet from your local greengrocer or planning a trip to a nearby PYO farm, now is the time to make the most of them. To help you enjoy every last berry, we asked chefs and food experts to share their favourite ways to use fresh strawberries. Plus, the Good Housekeeping Institute cookery team shares its top tips for choosing, storing and preparing them to get the best possible flavour.
What to look for when buying strawberries
Take a close look at the punnet before you buy. The best strawberries should have:
- A rich, bright red colour with no pale or white patches around the stem
- A sweet, fragrant aroma
- Dry, intact, fresh-looking green caps
- Firm, plump flesh with no bruising or soft spots
- No signs of mould or excess moisture in the punnet
Turn the punnet over and check the fruit at the bottom, too, as damaged berries can spoil quickly and affect the rest of the pack.
How the experts cook with fresh strawberries
We asked some of our favourite chefs and food experts to share how they make the most of strawberries when they’re at their seasonal best, along with a few surprising ways to use them beyond desserts.
Peter Som
Keep it simple: Cookbook author and fashion designer Peter Som believes that when strawberries are at their best, less is more.
‘This recipe is inspired by long, leisurely meals in Italy, where desserts are 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 transform them into a sweet-and-tangy ice cream that’s surprisingly easy to make.’
Try this too: Toss sliced strawberries through peppery rocket with shaved parmesan, extra virgin olive oil and balsamic vinegar, or roast them with a little sugar, salt and black pepper until they’re soft and jammy. Serve alongside pork or grilled meats for a sweet-savoury contrast.
Danielle Sepsy
Bake them in: Chef, restaurateur and cookbook author Danielle Sepsy recommends using fresh strawberries in baking to add juicy bursts of sweetness to classic treats.
‘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-favourite juicy pops of sweetness with whipped strawberry butter to match.’
Try this too: Strawberries work surprisingly well in sweet-and-savoury dishes. Pair them with chilli, herbs and tangy dressings or use them in a spicy strawberry dip or sauce to serve alongside chicken or grilled meats.
Dan Pelosi
Go savoury: Cookbook author and influencer Dan Pelosi says strawberries aren't just for desserts – they can also add brightness and balance to savoury 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 savoury flavours and makes the whole dish feel bright and perfect for an easy warm-weather meal.’
Try this too: Thread strawberries onto skewers, either on their own or alongside meat and vegetables, brush with balsamic vinegar and cook on the barbecue. The heat brings out their sweetness while adding a subtle smokey flavour.
How to store and prepare strawberries
1. Don’t wash them until you’re ready to eat them
If you’re not using strawberries straight away, store them unwashed in the fridge. Excess moisture encourages mould and causes them to spoil more quickly.
2. Store them properly
Keep strawberries in their original punnet or transfer them to a container lined with kitchen paper. Check regularly for any damaged or mouldy berries and remove them promptly, as one spoiled strawberry can quickly affect the rest. For the best flavour and texture, eat within a few days of purchase.
3. Wash just before using
Rinse strawberries under cold running water and pat dry thoroughly. Avoid soaking them, as they can absorb water and lose some of their flavour.
4. Hull the strawberries
Remove the green leafy tops and any tough white core before using. A small sharp knife or strawberry huller makes this easy.
5. Slice as needed
Depending on how you’re using them, halve, quarter or slice the strawberries. Try to keep pieces a similar size so they macerate or cook evenly.
6. Freeze any extras
To freeze strawberries, arrange them in a single layer on a tray lined with baking parchment and freeze until solid. Transfer to a freezer bag or airtight container and return to the freezer. This prevents the berries from sticking together and makes it easier to use only what you need.
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).
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
