Strawberries from the farmers market require a little bit of prep work. This involves storing them, washing them, and hulling them.

Storing…Storing strawberries properly is the key to helping them last as long as possible. Store strawberries at room temperature if you will be using them the same day you bought them. Store the whole, unwashed strawberries in a partially closed container lined with paper towels in the crisper drawer in the next five to seven days. If you have more strawberries than you’ll eat or use in a few days, store them in the freezer.

Washing…Wash your strawberries only when you’re ready to eat or use them. Strawberries are like sponges and soak up every bit of moisture once they get wet, making them more likely to get mushy and moldy faster.

Hulling…Removing the stems can be done by either hulling or slicing them. Use a strawberry huller or paring knife to “hull” or remove the leafy green top and pale flesh directly beneath. You can also use a paring knife to quickly slice off the top of the leafy green stem, but you lose a little bit of the berry by doing this.

Here are a few ideas that I’ve gathered to help you make the most of the RED…(Keep reading for more ideas on the WHITE and the BLUE)…

Fresh Strawberry Lemonade from The Baker Upstairs

Frozen Strawberry Lemonade


Strawberry And Lemon Mojito from Claire Justine


Strawberry Banana Smoothie from The Baker Upstairs

Strawberry Rose Slushes


Strawberry Yogurt Lassi


Strawberry Almond Shortbread Bars from Life Made Simple


Strawberry Lemonade Bars from The Baker Upstairs


    Fresh Strawberry Cake from The Baker Upstairs

    No-Bake Strawberry Icebox Cake from Cakes Cottage

    Simple Strawberry Shortcake from Somewhat Simple


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