June and July are peak produce months, and I’m currently savoring all the delicious strawberries this season has to offer. But every now and then, I end up with a batch of strawberries that aren’t as sweet as I’d hoped. When that happens, I always turn to the same simple solution: macerated strawberries.
With some basic ingredients, you can whip up one of the best-ever summertime dessert toppings—soft and jammy berries with lots of berry-infused juice. Macerated strawberries take almost no effort but deliver a whole lot of flavor. Even better, they only take about 5 minutes to prepare!
Whether you’re baking a cake, looking for a fresh pancake topping or simply serving a bowl of vanilla ice cream that could need a little jazzing up, adding a generous scoop of macerated strawberries is the right move.
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@theflavorsThis is episode 20 of cooking basics how to macerate.
♬ Chill R & B with a nostalgic atmosphere(967006) - table_1What Does It Mean to Macerate Strawberries?
Macerating strawberries can mean different things to different people. To some, it means soaking them in a flavorful liquid, such as liquor, vinegar, syrup or juice. Others also consider tossing strawberries with sugar and letting them sit until the juices are released maceration. You can also combine the two methods and toss the sliced berries in sugar and lemon juice (and throw in some lemon zest too, if you're so inclined).
The sugar draws out the juices from the berries, which mix with the sugar and citrus to form a naturally sweet, syrupy coating. This softens the fruit and gives it a luscious, jammy texture with no cooking required.
Related: The Super Smart Strawberry Hulling Trick We Wish We’d Known About Sooner
To make the perfect batch of macerated strawberries, start by washing, hulling and slicing or dicing your berries. (Smaller pieces release their juices faster.) Place them in a mixing bowl.
For each cup of strawberries, add 1 to 2 tablespoons of granulated sugar and 1 to 1 1/2 tablespoons of freshly squeezed lemon juice. Stir to coat the berries evenly, then let them sit at room temperature for at least 30 minutes or up to 2–3 hours for more flavor.
Once they’ve released their juices and softened, your macerated strawberries are ready to use. Serve immediately or refrigerate until needed. They’re amazing on oatmeal, yogurt, pancakes, waffles and pretty much any dessert.
Related: How to Store Strawberries So They Last, According to a Berry Expert
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Can You Macerate Frozen Strawberries?
While frozen fruit often works well as a swap in many recipes, this isn’t one of them. Frozen strawberries become quite soft when thawed and maceration only softens them further. The result is a mushy texture that’s far less appealing than what you get with fresh strawberries. So save your frozen strawberries for your smoothies. For the best macerated strawberry topping, stick with fresh berries.
Related: I Tried Ina Garten’s Famous Strawberry Cake and It’s Fresh, Simple and Easy to Love
Tips for the Best Macerated Strawberries
It might sound counterintuitive, but a tiny pinch of salt enhances the strawberries' natural sweetness and overall flavor.
Let them sit longer.
The longer the berries macerate, the deeper and more syrupy the flavor becomes. Overnight in the fridge will give you the deepest flavor, but it will impact the fruit's texture. The longer the fruit sits, the softer it will be.
Always taste your berries before adding sugar. If your strawberries are extra sweet, you may want to use less sugar; if they’re tart, you can bump it up a bit.
Switch up the liquid.
Lemon juice is classic, but other liquids work well too. Try lime juice, or experiment with your favorite vinegar. Balsamic, Champagne or even raspberry vinegar all add a unique twist to this easy strawberry topping. If you're looking for something that's not acidic, give maple syrup a try. For a boozy version, use Grand Mariner or your favorite orange liqueur.
Related: The Best (And Easiest) Way to Make Strawberry Shortcake, According to Martha Stewart
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