Fresh Strawberries (approximate):
Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.
1 small basket = 1 pint strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries.
1 pint = 2 to 2.5 cups sliced (1/4-inch thick slices) strawberries.
1 pint = 1.25 to 1.5 cups pureed (mashed) strawberries.
Frozen Strawberries (approximate):
20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2.5 cup sliced strawberries = 2.25 cups pureed (mashed) strawberries.
10-ounce package frozen sliced sweetened strawberries = 1.25 cups frozen strawberries in syrup.
Storing and Preparing Strawberries:
- Use berries as soon as possible as strawberries ripen no further once picked.
- Before using or storing, sort through the berries and separate soft ones from firm, fully ripe berries. Discard any mushy or spoiled berries.
- Leave caps (stems) on the strawberries until ready to use.
- For best flavor, don’t wash strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries.
- Strawberries tastes best at room temperature, so remove from the refrigerator approximately 1 hour before they are to be used.
- Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.
- Remove caps from strawberries only after washing (the caps keep the water from breaking down the texture and flavor inside the strawberries).