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.
Why You’ll Love It
Simple and effortless. Just two ingredients and a bowl are all you need!
Incredibly versatile. Use the syrupy berries as a topping for cakes, pancakes, or ice cream.
Classic summer flavor. Sweet, juicy, and full of bright strawberry flavor.
Ingredient Notes
Use ripe, fragrant strawberries for the best flavor. Granulated sugar is classic, but you can swap in honey or maple syrup for a softer, more natural sweetness. If the berries aren’t very sweet, just add a bit more sugar to taste.
How to Macerate Strawberries
Prep the berries
Wash the strawberries in cool water and pat them dry with paper towels. Remove the green tops with the tip of a small knife or a strawberry hulling tool (Amazon link).
Combine with sugar
Slice the berries evenly — thick slices if you like some texture, or thinner for a softer, more syrupy result. Place the sliced berries in a bowl and sprinkle them with granulated sugar. Stir gently to coat all the pieces.
Let the bowl sit at room temperature for 30 minutes to 2 hours, stirring once or twice, until the berries release their juices and become glossy and tender.
Serve
Enjoy macerated strawberries in a strawberry shortcake, over pound cake or biscuits, spooned over ice cream, or in a bowl with a dollop of whipped cream.
What does maceration do?
Maceration intensifies the natural flavor and sweetness of the strawberries. It also tenderizes the berries and draws out their juices, making them perfect for spooning over biscuits, cake, pancakes, or ice cream.
Recipe Variations
- Vanilla: For a warm, aromatic flavor, add 1/2 teaspoon of vanilla extract or the seeds from 1/2 a vanilla bean.
- Citrus: To brighten and balance the flavor, add 1 to 2 teaspoons of orange or lemon juice and a little zest.
- Boozy Berries: For depth and a touch of elegance, add 1 or 2 tablespoons of a flavored liqueur. TryCointreau, Chambord, or Grand Marnier.
- Honey or Maple Syrup: You can replace all or part of the granulated sugar with honey or maple syrup. This gives the berries a more natural sweetness and a different flavor profile.
How to Store
Refrigerate. Keep macerated strawberries covered in the refrigerator for up to 2 to 3 days. The syrup may thicken slightly as it chills.
Freeze? Not recommended — freezing will make the strawberries mushy once thawed.
To Refresh. If they become too thick or syrupy, add a small splash of orange juice or water before serving.
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
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.
