As soon as you bring strawberries home, check for any bruised, moldy, or overripe berries. Remove these right away to prevent spoilage from spreading to healthy strawberries.
Never wash strawberries until you’re ready to eat them. Moisture accelerates mold growth and shortens shelf life. Keep them dry for as long as possible.
Line a shallow container with paper towels to absorb excess moisture. Lay the strawberries in a single layer to prevent them from getting squished, and cover loosely with a lid or plastic wrap.
Fresh strawberries should be refrigerated, ideally in the crisper drawer where humidity is slightly higher but still cool enough to slow spoilage.
For longer shelf life, give strawberries a quick rinse in a diluted vinegar solution (1 part vinegar to 3 parts water) before drying thoroughly and storing. This kills bacteria and mold spores.
Leave the green stems (hulls) on the strawberries until you're ready to eat or cook them. Removing the stems speeds up moisture loss and decay.
If you can’t eat them all within a few days, freeze the strawberries. Wash, dry, hull, and spread them on a baking sheet to freeze individually before transferring to an airtight freezer bag.