Macerated Strawberries
All you need are berries and sugar to make these delicious summery macerated strawberries!
Though you can enjoy this simple dessert any time of year, there’s something special about macerated strawberries made with fresh summer berries. The sugar draws out their juices, turning the fruit into a glossy, syrupy mixture that tastes like summer sunshine in a bowl.
You don’t need anything fancy to make them—just ripe strawberries and a spoonful of sugar. After a short rest, the berries soften and release their natural juices, creating the perfect topping for shortcake, ice cream, pancakes, or biscuits. It’s the easiest way to transform fresh strawberries into something extra special.
What You’ll Like About This Recipe
Just two ingredients. A bowl of strawberries and a bit of sugar are all you need. The berries do most of the work, releasing their juices and softening naturally as they rest. It’s a minimalist method that produces impressive flavor.
Transforms even average strawberries. Maceration boosts sweetness and juiciness, making it an excellent technique for berries that are slightly underripe or not at their peak. The sugar draws out the berry juices, resulting in a rich, ruby-colored syrup.
Ready in minutes. Prep time is quick—just wash, hull, slice, and sprinkle. The berries begin releasing juice almost immediately, and within 20 to 30 minutes you have a ready-to-serve topping.
Versatile in desserts. These berries shine on everything from shortcakes to pavlovas, yogurt, pancakes, pound cakes, and sundaes. They also work beautifully as a filling for crêpes or a topping for cheesecakes.
Scalable and make-ahead friendly. Whether you’re cooking for two or hosting a large summer gathering, you can easily double or triple the batch. The strawberries continue to develop flavor in the refrigerator and hold well for several hours.
Ingredient Notes
- Strawberries – Fresh, ripe berries offer the best sweetness and juiciness. Slice them in halves or quarters depending on size and how you plan to serve them. If the berries are very soft, thicker slices help them hold their shape.
- Granulated sugar – Draws moisture from the berries and dissolves into a naturally flavored syrup. Adjust the amount based on berry sweetness; peak-season berries need very little.
- Lemon juice – Optional but helpful for brightening flavor. It adds a subtle tartness that balances sweetness and enhances the natural berry aroma. Fresh lemon juice is best, but you can omit it for a more mellow, all-sweet result.
How to Make It
- Wash and hull the strawberries, then slice them evenly so they macerate at the same rate. Larger berries may be quartered, while smaller ones can be halved.
- Place the berries in a bowl and sprinkle sugar evenly over the surface so each piece begins releasing its juices. Add lemon juice if you prefer a brighter flavor.
- Gently stir to coat without crushing the berries. Let them sit at room temperature for at least 30 minutes, stirring once or twice to help dissolve the sugar and encourage syrup formation.
- For longer maceration, cover and refrigerate the berries. They will continue to soften and release even more juice over several hours.
Pro Tips
- Taste the berries before adding sugar; adjust based on their natural sweetness.
- Cut strawberries into similar sizes to ensure uniform maceration.
- A splash of vanilla extract or a few strips of lemon zest adds subtle, fragrant flavor.
- Stir gently to avoid breaking the berries—their texture should remain soft but intact.
- Macerate at room temperature for faster syrup formation; refrigerate only if you need to hold them longer.
Recipe Variations
- Add vanilla. – Stir in a small splash of vanilla extract for a warm, dessert-like flavor that complements cakes and shortcakes.
- Swap the sugar. – Use honey, maple syrup, or agave for a deeper, more complex sweetness. Each produces a slightly different syrup consistency.
- Add citrus zest. – Lemon or orange zest brightens the berries and adds a fragrant note without making them more acidic.
- Make them boozy. – Add a teaspoon or two of Grand Marnier, Chambord, or rum for grown-up berries perfect for elegant desserts.
- Mix in other berries. – Blueberries, raspberries, and blackberries macerate beautifully and create a colorful mixed-berry topping.
Serving Suggestions
- Serve over shortcakes, biscuits, pound cake, or angel food cake for easy, classic desserts.
- Add to yogurt, oatmeal, or cottage cheese for a fresh, sweet topping.
- Pair with whipped cream, ice cream, or frozen yogurt for a simple summer treat.
- Choose them as a filling for crêpes, pavlovas, or layered desserts like trifles.
How to Store
Refrigerate: Store macerated strawberries in an airtight container for up to 48 hours. The berries will soften as they sit, and the syrup will deepen in flavor.
Freeze: Freezing is possible but will create very soft berries once thawed. Freeze in a tightly sealed container for up to 2 months and use as a topping for cooked desserts or blended recipes.
Refrigerate before serving: If making ahead for a dessert, keep refrigerated until ready to assemble, stirring occasionally to redistribute the syrup.
Frequently Asked Questions
Macerated Strawberries
Ingredients
- 1 pound strawberries
- 2 to 3 tablespoons granulated sugar, or to taste
- 1 tablespoon lemon juice, or more, optional
Instructions
- Prep the berries: Wash, drain, and hull the strawberries with the point of a small knife or a strawberry hulling tool. Or you can cut the top off but you will lose a bit more of the berry that way.
- Combine with sugar: Put the strawberries in a bowl with the granulated sugar and a squeeze of lemon juice if you like; gently stir and let them sit at room temperature for at least 30 minutes. Or cover and refrigerate them if you plan to let them macerate for more than an hour or two.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
