Macerated strawberries are juicy, sweet, and make the perfect topping for everything from vanilla ice cream to sponge cake. Fresh summer strawberries are already pretty irresistible on their own, but give them a little sugar, a pinch of salt, and some creative flavorings, and you’ve got a whole new level of delicious.
Enjoy them with strained yogurt, pound cake or in savory recipes like my Burrata Bruschetta recipe for extra sweetness.
Table of Contents
Why This Recipe Works
- So easy and low-effort: Just a handful of ingredients and a bit of patience while the strawberries do their thing.
- Perfect for summer: This is the ultimate way to elevate peak-season berries when they’re everywhere and you don’t want to bake. A perfect summer recipe just like my Blueberry Maple Compote or Blueberry Peach Galette.
- Endlessly versatile: Serve with shortcakes or angel food cake, layer into parfaits, spoon over pancakes and French toast or even use in savory applications. The sweet syrup can be used to flavor drinks. Just add it to soda water or lemonade to make a strawberry lemonade!
Ingredients
What I love about this recipe is that you can make it as simple or as unique as you like. The base recipe is just 3 ingredients. Here’s what you will need:
- Fresh strawberries: Many macerated strawberry recipes out there will tell you that this technique is best used with out-of-season strawberries, to give them some more sweetness. WRONG! This recipe is ideal with in-season ripe strawberries. Macerating just gives them so much more flavor, plus helps preserve for them for a little while longer in syrup.
- Granulated sugar: Traditionally, macerating is done with plain white sugar but you can totally use honey, maple syrup, agave, brown sugar, vanilla sugar or raw sugar.
- Sea salt: You only need the tiniest of amounts. The salt may seem counterintuitive in a sweet recipe, but salt is actually a flavor enhancer. A small pinch will level up the flavor of the strawberries even more.
- Flavorings: This is where you can go wild. I am including 3 different flavor combinations for you. One of my favorites, Black pepper and balsamic vinegar, is also featured in my Homemade Jam Recipe. You’ll also find lemon ginger and Aleppo Basil in the recipe card below.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Macerated Strawberries Recipe
Straightforward, simple and you’ll wonder why you haven’t done this before! Let’s go!
Step 1. Prepare the strawberries. Prepare the strawberries by washing them thoroughly, removing the stems, and cutting them in half (or quarters if large).
Step 2. Assemble. Place the sliced fresh berries in a single (or multiple if you are trying different flavor combinations) glass bowl or jar. Sprinkle with granulated sugar and a pinch of salt. Toss gently to coat.
Step 3. Macerate. Let the mixture sit at room temperature for about an hour. The strawberries will soften and release their natural juices, creating a glossy syrup.
Step 4. Flavor. Now it’s time to flavor! Try one of these variations: Black pepper and balsamic vinegar, Lemon zest and ginger, Aleppo pepper flakes and basil.
Step 5. Refrigerate. Stir well and refrigerate for at least another 30 minutes to allow the flavors to meld. Serve chilled.
Pairing and Menu Ideas
There are so many ways to enjoy these juicy and sweet berries in syrup:
- Spoon over vanilla ice cream or Greek yogurt. Also, try them with my Homemade Labneh.
- Add them to crostini slathered with ricotta or burrata. Add them to my Burrata Bruschetta recipe for extra sweetness.
- Use as a filling for strawberry shortcake or pavlova
- Add to overnight oats or chia pudding
- Use them instead of fresh strawberries in my Strawberry Burrata Salad.
Expert Tips
- Leverage Strawberry Season! Use ripe, fragrant strawberries for the best results.
- Macerate in a glass or ceramic container. Avoid metal, which can react with the acids.
- You can easily double the recipe for entertaining or meal prep.
- Change it up! Here are some other complementary flavorings you can add to your macerated strawberry base: Lemon juice, orange juice, vanilla extract, vanilla beans, or your favorite fresh herb.
Recipe FAQs
Yes! They’re actually better after a few hours in the fridge. You can prepare them up to a day in advance.
Stored in a glass airtight container in the refrigerator, they’ll keep for 4 days.
Technically yes, but the texture will change. They’re best enjoyed fresh or refrigerated.
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How to Macerate Strawberries (Recipe with 3 Flavor Options)
Ingredients
Base Recipe (Makes 3 cups)
- 1 lb Fresh strawberries
- 6 tablespoon White sugar
- ⅛ teaspoon Kosher salt
Black Pepper Balsamic
- 1 tablespoon Balsamic vinegar
- ¼ teaspoon Fresh cracked black pepper
Lemon Ginger
- 2 teaspoon Lemon zest
- 2 teaspoon Fresh ginger (grated)
Aleppo Pepper and Basil
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon Fresh basil (chopped)
Instructions
- Prepare the strawberries. Prepare the strawberries by washing them thoroughly, removing the stems, and cutting them in half (or quarters if large). You should end up with about 3 cups of halved strawberries.
- Assemble. Place the sliced fresh berries in a single (or multiple if you are trying different flavor combinations) glass bowl or jar. Sprinkle with granulated sugar and a pinch of salt (divide the sugar and salt amount accordingly if making this recipe with multiple containers). Toss gently to coat.
- Macerate. Let the mixture sit at room temperature for about an hour. The strawberries will soften and release their natural juices, creating a glossy syrup.
- Flavor. Now it’s time to add more flavor! Try one of these variations:– Black pepper and balsamic vinegar– Lemon zest and ginger– Aleppo pepper flakes and basil
- Refrigerate. Stir well and refrigerate for at least another 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Fresh strawberries: This recipe is ideal with in-season ripe strawberries.
- Granulated sugar: Traditionally, macerating is done with plain white sugar but you can use honey, maple syrup, agave, brown sugar, vanilla sugar or raw sugar.
- Sea salt: You only need the tiniest of amounts. A small pinch will level up the flavor of the strawberries even more.
- Flavorings: This is where you can go wild. I am including 3 different flavor combinations for you. One of my favorites, Black pepper and balsamic vinegar. You’ll also find lemon ginger and Aleppo Basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Delicious! I made the lemon zest/ginger combination and enjoyed them mixed into Greek yogurt. Normally I don’t like plain yogurt but this made it super delicious!
Glad you enjoyed the recipe, Lesli!