Then two years back, other bloggers told me to try freezing strawberries. Which is what I am doing this weekend. Washing, hulling and prepping the red berries for their stay in the freezer. I freeze them two ways - sliced and pureed. I froze whole strawberries too last year, but they turn to a mush by the time they defrost so I ditched that version this year.
First off, I divided my strawberries into the perfect and not-so-perfect heaps. The not perfect heaps were washed thoroughly, then hulled and pureed in a blender. I put them in ice cube trays so I can take out as much puree as I need later.
The perfect ones go for the sliced version. Hull and thinly slice the strawberries. Then arrange them in a single layer in a large airtight container. Once this layer freezes, I cover them with parchment and add another layer. Right now, I have four layers in the freezer and this seems enough to top all cheesecakes and tarts I might want to bake in the next few months!