Simple, Tasty Ways To Enjoy Your Strawberry Harvest Before It Goes To Waste
Once strawberry plants get going, they really get going! One day you’re picking a handful, and the next you’ve got a fridge full and the neighbours are avoiding you in case you offer them another punnet. Freshly picked strawberries are one of summer’s greatest pleasures, but they do have a habit of turning quickly once they’re picked, especially in warm weather.
Rather than watch them go soft or furry at the back of the fridge, now’s the time to get creative in the kitchen. And don’t worry, this isn’t about becoming a jam-making expert overnight or investing in fancy ingredients. These are quick, simple recipes that make the most of your homegrown harvest using things you’re likely to already have on hand.
Quick Strawberry Freezer Jam
No faffing, no preserving pan, no specialist kit. Just a bowl, a fork and a freezer.
You’ll need:
- 400g fresh strawberries, hulled
- 200g sugar
- Juice of half a lemon
Method:
- In a large bowl, mash the strawberries with a fork or potato masher.
- Stir in the sugar and lemon juice until well combined.
- Leave to sit for 10–15 minutes so the sugar dissolves fully.
- Spoon into clean plastic tubs or jam jars, leaving a little space at the top.
- Store in the freezer for up to 3 months. Once defrosted, use within a week.
Brilliant on toast, stirred into porridge, or layered with yoghurt for a quick dessert.
Garden Strawberry Mug Cake
One portion, five minutes, no oven needed. A fantastic way to use up those extra strawberries.
You’ll need:
- 3 tbsp plain flour
- 1 tbsp sugar
- ½ tsp baking powder
- 2 tbsp milk
- 1 tbsp vegetable oil
- 3–4 chopped strawberries
Method:
- Mix the flour, sugar and baking powder in a microwave-safe mug.
- Add the milk and oil, and stir to make a smooth batter.
- Fold in the chopped strawberries.
- Microwave on high for 90 seconds (check after 60 seconds as microwaves vary).
Eat straight from the mug with a dollop of yoghurt or a scoop of ice cream if you’re feeling fancy.
