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Store strawberries in the crisper drawer of your fridge, ideally between 32–36°F (0–2°C).
Keep them away from the coldest sections (usually at the back), as freezing temperatures can damage them.
4. Freeze for Long-Term Use
Freezing is perfect if you won’t eat them all within a week.
Steps for freezing:
Gently wash and fully dry the strawberries.
Remove the stems.
Spread on a baking sheet in a single layer and freeze.
Once frozen, transfer to a freezer-safe bag or container.
Tip: Frozen strawberries can last over 6 months and are great for smoothies, sauces, and baking.
5. Store Whole, Not Sliced
Cut strawberries release juices, creating the perfect environment for mold.
What to do:
Keep strawberries whole until you’re ready to use them.
Only slice them just before serving.
6. Remove Spoiled Berries Promptly
One bad berry can spoil the entire batch.
Daily maintenance:
Check your container each day.
Immediately discard any soft, moldy, or bruised strawberries.
7. Try a Vinegar Soak to Kill Mold Spores
This method can add a few extra days to your strawberries’ shelf life.
How to do it:
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