Macerated Strawberries

Strawberries are always the perfect topping for so many delicious desserts, but did you know that you can elevate ripe berries just by adding a little sugar to them?  Macerating is a simple technique used to release the natural juices, enhancing their natural sweetness.  

Macerating Strawberries is the perfect way to turn fresh berries into a fabulous dessert topper.  It’s one of my favourite ways to serve strawberries, using 2 simple ingredients and just 30 minutes of your time.  One of my favourite ways to use Macerated Strawberries is on top of fluffy Chantilly Cream on a Pavlova -truly the best way to serve a Pav! They’re also amazing inside Crepes and delicious on French Toast as well!  Using these sweet berries to fill a Sponge Cake is also amazing.  Or for a simple, summery dessert, try my Vanilla Ice Cream or Panna Cotta with a side of juicy Macerated Strawberries.  And for breakfast, some juicy, saucy berries served with Greek yogurt and Granola just can’t be beat.  Honestly, the uses are never-ending.

Why You Will Love This Recipe

• It’s a simple recipe, with just 2 ingredients
• You can add a liqueur, such as Grand Marnier, for a sophisticated dessert topper
• No need for fancy equipment as it’s mixed together in one bowl
• It’s a simple technique that turns fresh berries into dessert strawberries
• There’s an abundance of ways to enjoy them!

Ingredients

• Fresh Strawberries
• White Sugar

Substitutions and Additions

• Fresh berries:  Macerated Strawberries can also be made with frozen, defrosted strawberries, when you can no longer get in-season berries.  However, I find fresh berries yield the best results.
• Liqueur:  try these berries with a teaspoon of alcohol -it’ makes a delicious sweet sauce!
• White Sugar:  just by adding a little bit, it breaks down the berries, releasing the natural juices.  Vanilla sugar is another easy way of adding some subtle flavour.  Lemon juice will also work, so if you don’t want your berries too sweet, opt for half lemon juice/half sugar
• Strawberries:  they’ll always be my favourite, but you can macerate all kinds of berries and stone fruits also work well
• Vanilla Extract or Maple Syrup:  adds another level of flavour that would suit so many desserts

Step by Step Instructions

• Wash, trim and hull your strawberries, then slice them into small pieces or slices, then add to a small bowl

• Sprinkle over a tablespoon of sugar(to taste) and stir to combine
• Cover with plastic wrap and leave in the fridge for 30 minutes to macerate and release all of the lovely juices

Tips and Tricks

•  After the strawberries have had enough time to macerate, you can blitz them with a stick blender and turn them into a delicious strawberry sauce.  
• It’s best to use the macerated berries that day, or they can turn a little gooey

Serving Suggestions

• Layer my Italian Meringues (or leftover Pavlova) with Macerated Strawberries and White Chocolate Chantilly cream for a delicious Eton Mess
• Use them with Scones and Cream
• On top of your weekend Pancakes or French Toast
• Delicious with Chocolate Mousse

Storage

• Refrigerate:  keep your macerated strawberries in the fridge, but try to use them within a day

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Macerated Strawberries

Macerating is a simple technique of sweetening and softening strawberries, creating lovely saucy berries. Delicious as a topper for Pavlovas, Mousses and Cakes, or as a side with Ice Cream or Cream. There's so many ways to enjoy Macerated Strawberries!

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Prep Time 2 minutes mins

Refrigeration 30 minutes mins

Course Breakfast, brunch, Dessert

Cuisine Australian

Servings 4

Ingredients

  

1x2x3x

• 250 g Fresh Strawberries
• 1-2 tbsp White Sugar to taste

Instructions

 

• Wash, trim and hull your strawberries, then slice them into small pieces or slices and add to a small bowl
• Sprinkle over a tablespoon of sugar(to taste) and stir to combine
• Cover with plastic wrap and leave in the fridge for 30 minutes to macerate and release all of the lovely juices

Notes

•  If you don't have fresh berries, you can use defrosted frozen berries, but they will be softer
• After the strawberries have had enough time to macerate, you can blitz them with a stick blender and turn them into a delicious strawberry sauce (perfect if you're using frozen berries)
• It’s best to use the macerated berries that day, or they can turn a little gooey

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