Macerated Strawberries
This simple tutorial shows how to macerate strawberries. All you need are 3 ingredients to make this easy recipe! They’re perfect for topping strawberry shortcake, serving over angel food cake, drizzling over ice cream and so much more! This process completely transforms strawberries to make any dessert extra special.
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Servings: 8 servings
Calories: 56kcal
Ingredients
- 4 cups fresh strawberries (hulled and sliced or quartered (450g / 1 lb of strawberries))
- 1/3 cup sugar (67g)
- 1 tablespoons fresh lemon juice (15g)
Instructions
- Wash strawberries, hull (remove green stems), and slice or quarter.
- Add the strawberries, granulated sugar, and lemon juice to a large bowl. Stir to combine.
- Let the mixture sit at room temperature for at least 1 hour (or up to overnight in the refrigerator) to let the strawberries release their natural juices and get juicy.
Notes
- Use fresh strawberries for optimal results. If you only have frozen strawberries, first let the strawberries thaw and then drain them of the juices. Then you can proceed with the recipe as written.
- For best results, macerate the strawberries for at least an hour. If I am macerating for 1 hour or less, I’ll leave the strawberries out at room temperature for optimal results. If I’m macerating for longer than 1 hour, I’ll cover the bowl of strawberries and place in the refrigerator.
- The longer you leave the strawberries, the more they will release their juices and soften. I find that after 24 hours, the strawberries begin to deteriorate and I don’t see much benefit after this point.
Nutrition
Calories: 56kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 112mg | Fiber: 1g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 43mg | Calcium: 12mg | Iron: 0.3mg
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