Pick ripe, firm strawberries without bruises or mold for best results.
Rinse the strawberries under cold water to remove dirt and pesticides.
Remove the green stems and leaves using a paring knife or a strawberry huller.
Pat the strawberries dry with paper towels—excess moisture can cause freezer burn.
Spread the strawberries in a single layer on a baking sheet to prevent clumping.
Place the tray in the freezer for 2–4 hours, or until the strawberries are frozen solid.
Once frozen, move the berries into airtight freezer bags or containers. Remove as much air as possible.
Mark the date on the bag and store in the freezer for up to 12 months.