Macerated Strawberries Recipe

Prep Time:

5 mins

Total Time:

45 mins

Servings:

4 to 6

Yield:

2 cups

Macerated strawberries might sound fancy, but they are delightfully simple to make. Just toss strawberries with sugar and let time do the work. In about half an hour, the sugar will coax out the berries' juices, creating a thick and succulent syrup, while the strawberries will deepen in flavor and soften in texture. The result is a versatile, sweet-tart topping that’s hard to resist.

The bright flavor of this strawberry recipe pairs especially well with creamy dairy-based foods—think cheesecake, yogurt, ice cream, or ricotta. It's also excellent atop baked goods, such as pound cake or waffles. You can even enjoy macerated strawberries on their own with a dollop of whipped cream.

Macerated vs. Preserved Fruit

Macerated fruit is simply fruit that's been tossed with either a liquid (think alcohol, citrus juice, or vinegar) or sugar and left to sit until it softens and releases its liquid. The result is a delicious, spoonable condiment that can be enjoyed on everything from pound cake to waffles.

Macerated fruit differs from preserved fruit in a few ways. Unlike with preserved fruit preparations like jams and jellies, there's no cooking required to macerate. For that reason, the flavor of macerated fruit, like these strawberries, is brighter and more fresh tasting than, say, strawberry jam. And while sugar can act as a preservative, fruit macerated with sugar is not actually preserved. It will spoil far faster than jams and jellies—but these macerated strawberries always go fast so storing them long term is never an issue.

To avoid mushy macerated strawberries, keep the berries whole or cut them into halves or quarters. Thinly sliced strawberries are more likely to become too soft.

Directions

Mix strawberries and sugar together:

Stir together strawberries and sugar in a medium bowl.
Let sit at room temperature:

Let stand at room temperature until juices are released, at least 30 minutes.

How to Store Macerated Strawberries

Macerated strawberries can be refrigerated, covered, up to 1 day.

Variations

In place of white sugar, you can macerate strawberries with powdered sugar or brown sugar. To elevate your macerated strawberries, add a pinch of salt or squeeze of lemon juice to intensify the fruit's sweetness. You can also drizzle the strawberries with balsamic vinegar for a tangy twist.

Frequently Asked Questions

Can you macerate frozen strawberries?

Yes, you can macerate frozen strawberries. Let them thaw in the refrigerator first, then discard the juices (or add it to an iced tea or smoothie). Macerate the thawed strawberries using the steps listed in our recipe.
Can you macerate a mix of berries?

Yes, you can macerate a mix of berries rather than just strawberries. For best results, keep smaller berries like blueberries and raspberries whole to keep them from becoming too mushy. Large blackberries can be cut in half, though.
Can you macerate fruit without sugar?

Yes, you can macerate fruit without sugar. If you're looking to avoid refined sugars, you can use honey or agave instead. You can also forgo sweeteners all together and use citrus juice, vinegar, or a liqueur instead.

5 More Strawberry Recipes to Try

Updated by

Kirsten Nunez

and

Esther Reynolds

Macerated Strawberries