Macerated Strawberries
These beautifully simple macerated strawberries might just be the best way to use your farm-fresh berries this summer. Sweet, syrupy, and incredibly easy to make, they’re a perfect addition to the breakfast OR dessert table.
When strawberry season rolls around, I am one happy human! I end up throwing them in everything from salads to strawberry pancakes to bright, summery desserts. These macerated strawberries are definitely one of my top picks, though. The berries marinate in a mixture of lemon juice, vanilla, and sugar (with just a smidge of salt). As they sit, they soften and release their juices, which mix with the sugar to create this unbelievable syrup.
The whole process takes 30-70 minutes (depending on how soft you want your berries), and most of that time is spent relaxing while the fruit macerates. Once they’re ready, these strawberries are one of the best ways to doll up a plate of Fluffy Waffles, a bowl of Vegan Yogurt and granola, or a scoop of Vegan Ice Cream.
Why These Macerated Strawberries Are a Summer Staple
Just wait until you try these. Here’s why macerated strawberries might just be the culinary highlight of your summer:
- With just a few ingredients and very little effort, these strawberries come out incredibly juicy and syrupy. They feel fancy and elegant, but they only require 10 minutes (if that) of your time!
- Thanks to the maceration process, these berries come out wonderfully sweet without the need for boatloads of sugar.
- You can put these bad boys on just about any dessert or sweet breakfast item you please. It keeps well, too. So, make a double batch and use it over several days. See the section below titled “Ways to Use Macerated Berries” for inspiration.
Notes on Ingredients
You’ll only need 5 ingredients to make these macerated strawberries. What a dream! Here’s a list for you (see the recipe card below for measurements):
- Fresh strawberries – Go grab them from the farmers’ market if you can! Look for deep red berries. I prefer the smaller ones as they tend to be sweeter.
- Granulated sugar – While you could use brown sugar, it’ll add a molasses-like flavour to the berries, which takes a bit away from that fresh, summery feel in my opinion.
- Vanilla extract – Or vanilla bean paste. To deepen the flavour profile a bit.
- Fresh lemon juice – The lemon helps balance the sweetness of the dish. You don’t really taste it, though, unless you add lemon zest (see my next point).
- Lemon zest – This is optional. I like the bright citrus flavour it contributes, but you can skip it for a cleaner strawberry and vanilla flavour.
- Fine sea salt – A tiny pinch helps bring out the flavour of the strawberries and keeps the dish from coming out too sweet.
What Does Macerating Do?
“Macerate” is a pretty fancy word, but it’s actually quite simple. As the strawberries sit in the sugar, lemon, and vanilla, they gradually soften, sweeten, and release their juices. The juices mix with the sugar to create a smooth, glossy strawberry syrup. That’s all there is to it!
How to Macerate Strawberries
Got your ingredients? Time to macerate some berries. Here’s a quick look at how it’s done (see the recipe card below for more detailed instructions):
- Prepare the strawberries. Rinse the strawberries under cold water and pat dry.
- Hull and slice. Remove the green tops and slice the strawberries into even pieces.
- Add the sugar and flavourings. In a bowl, combine the strawberries, sugar, vanilla, lemon juice, lemon zest, and salt. Gently mix to coat the fruit.
- Macerate. Let the strawberries sit at room temperature for 20-60 minutes*, stirring once or twice, until glossy and syrupy.
- Serve. Serve the strawberries as they are, or spoon them over your favourite breakfast treat or dessert. See the section below titled “Ways to Use Macerated Berries” for inspo.
*For firmer strawberries, let ’em sit for 20 minutes. For softer, juicier strawberries, give them closer to 1 hour.
Pro Tips
- Dry those berries. It’s important to thoroughly dry the strawberries after you rinse them. This will help prevent watery juices later.
- Be gentle. When tossing the strawberries with the other ingredients, do so gently (with a silicone spatula if you have one). You don’t want to break/mash the berries.
- Practice patience. The strawberries need to sit for at least 20 minutes in the sugar mixture in order to properly soften and release their juices. If you cut this time short, they’ll just be sugar-coated strawberries.
Ways to Use Macerated Berries
You can enjoy these syrupy berries straight out of the bowl if you’d like. They’re that good. But they also make a wonderful addition to the brunch or dessert table. Spoon them over your morning Vegan Yogurt and granola or add a scoop to my Fluffy Waffles (or these Gluten-Free Vegan Strawberry Pancakes) along with a little Cashew Whipped Cream. Don’t forget to drizzle some of the juices from the bowl over the top!
On the dessert front, there’s so much you can do. I love cutting my Vegan Biscuits in half and sandwiching some strawberries and Cashew Whipped Cream between them for a fun take on strawberry shortcake. They’re also great spooned over My Vegan Vanilla Ice Cream or this easy Chocolate Mug Cake.
Proper Storage
- Refrigerator: When stored in an airtight container, macerated strawberries will keep in the fridge for up to 5 days.
- Freezer: You can seal any leftover macerated berries in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before serving.
If you do end up freezing these strawberries, note that, when they thaw, they will be a bit mushier and more watery. They’ll still taste amazing though!
More Strawberry Recipes
Strawberry season is kind of the best. I love incorporating this juicy fruit into desserts, breakfasts, salads, and more. Here are a few more faves:
Enjoy friends! If you make these macerated strawberries, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Macerated Strawberries
Ingredients
- 1 pound fresh strawberries, hulled and sliced, 450g
- 3 tablespoons granulated sugar, 38g
- 1 teaspoon vanilla extract or vanilla bean paste, 5ml
- 1 teaspoon fresh lemon juice, 5ml
- 1/2 teaspoon lemon zest, optional, 1g
- 1 small pinch fine sea salt, less than 1g
Instructions
- Wash the strawberries: Rinse the strawberries under cold running water, then gently pat them completely dry with a clean kitchen towel or paper towels. Drying them well helps prevent watery juices later.
- Hull and slice: Remove the green tops with a small knife or strawberry huller, then slice the strawberries into even pieces. If the strawberries are very large, cut them into quarters; if small, halve or thickly slice them.
- Add the sugar and other flavourings: Place the prepared strawberries in a medium mixing bowl. Sprinkle the sugar over the strawberries. Add the vanilla extract, lemon juice, lemon zest, and a small pinch of salt.
- Mix gently: Gently toss until the strawberries are evenly coated. Try not to mash them.
- Macerate: Let the strawberries sit at room temperature for 20-60 minutes, stirring once or twice. As they rest, they will release their juices and become glossy and syrupy.
- Serve: Serve the strawberries as they are, or spoon them over whipped cream, yogurt, pancakes, waffles, biscuits, ice cream, or cake. Be sure to spoon some of the syrupy juices over the top.
Notes
- Dry thoroughly. Thoroughly dry the strawberries after you rinse them to prevent watery juices.
- Optional lemon zest. I like adding lemon zest for that bright pop of citrus flavour, but you can leave it out if you prefer a cleaner strawberry-vanilla vibe.
- Mix gently. When tossing the strawberries with the other ingredients, be gentle so as not yo mash the berries.
- Get the right consistency. The longer the berries sit, the softer, sweeter, and more syrupy thy’ll get. They need at least 20 minutes, but I prefer letting them sit for an hour.
- Storage. Seal the leftover macerated strawberries in an airitgh container and store them in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, allow the berries to thaw in the fridge before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
