Transform your fresh strawberries into a topping that elevates whatever you spoon it on.
If you’re in the habit of putting some sugar on your bowl of cut-up strawberries, you probably eat them before they have a chance to macerate—the process of letting fruit sit in liquid or sugar for at least 30 minutes to bring out the juiciness and natural sweetness. But if you do allow this process to take place, you’re going to transform your ripe—or even not quite ripe—strawberries into an extraordinarily delicious, soft, and almost jammy creation that not only transforms the fruit but raises anything you serve it on to a whole new level.
The word macerate comes from the Latin word macerare, meaning “to soften or steep.” When you macerate strawberries, the sugar draws out the fruit’s natural juices, turning the berries tender and soft. The longer they sit in the sugar, the softer they become. And sweeter, too. The flavor is so intensely strawberry that it almost puts fresh, ripe berries to shame (well, almost: fresh, ripe strawberries are and always will be wonderfully delicious). But the syrupy nature of macerated strawberries inspires so many new ways to eat this favorite fruit.
As you can see from the ingredient list, this is the simplest of recipes. Basically, once you’ve cleaned your strawberries and removed the stems, all you have to do is sprinkle on the sugar (and lemon juice, if you’re using it) and wait 30 minutes. That’s it. No mixers, no stovetop, no whisks. And you can spend those 30 minutes thinking about how you want to use your macerated strawberries.
Other Ways To Macerate Strawberries
Strawberries are one of those fruits that lend themselves to an array of flavors, and that includes different macerating methods. You can add a couple of tablespoons of red wine vinegar with the sugar to produce a tartness. Or skip the sugar and macerate your berries in balsamic vinegar (the flavor will be a bit savory, but the natural sugar in balsamic marries beautifully with the sweet fruit). You can also use maple syrup to soften the strawberries. Try this Spiced Maple Syrup to add a layer of warm earthiness. Orange juice is another great liquid for macerating strawberries. And for the grown-ups in your house, you can use vodka or champagne or, for a lovely, complex flavor, an orange-flavored liqueur like Grand Marnier.
FAQs & Tips
How Do I Store Leftovers?
Macerated strawberries can be stored in an airtight container in the refrigerator for up to 48 hours or in the freezer for up to 6 months.
What Other Fruits Can Be Macerated?
Pretty much any kind of fruit can be macerated: other kinds of berries; stone fruits like peaches, plums, or cherries; melons; even dried fruits benefit from maceration, becoming plump and more moist.
Can You Use Brown Sugar Instead Of White Sugar In This Recipe?
Absolutely! Macerating strawberries in brown sugar will add an even deeper flavor to the fruit.
Serving Suggestions
One of my favorite uses for macerated strawberries is over thick slices of Whipping Cream Pound Cake topped with Strawberry Whipped Cream (if you macerate your berries in orange juice or Grand Marnier, then you must serve them over this Easy Orange Pound Cake with a big dollop of vanilla-scented Chantilly Cream).
I’ve also found that macerated strawberries are a spectacular addition to all things strawberry, like Strawberry Cobbler and Strawberry Tiramisu, intensifying the deep fruity flavor of these desserts. Or make a version of strawberry shortcake using split Strawberry Scones filled with macerated strawberries and this lush, custardy Diplomat Cream.
Macerated Strawberries
Ingredients
- 1 pound fresh strawberries
- 1 tablespoon lemon juice optional
- 2 tablespoons granulated sugar or coconut sugar
Instructions
- Rinse the strawberries in cool water. Take off the stems and cut them into halves or quarters.
- Place the sliced strawberries in a large bowl. Drizzle lemon juice over strawberries if using. Sprinkle the granulated sugar over them and stir.
- Cover and let sit at room temperature for 30 minutes or until the strawberries have released some of their juices.
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