Frozen strawberries don’t have the texture or perfume of fresh, but they work well in cooked or puréed dishes. Add them while still frozen to quick breads and muffins, or thaw before using in jam or pies.
They’re great in blender cocktails. Nyleve has a simple formula for “unbelievably good” strawberry daiquiris: “3/4 lb. frozen strawberries + 1 cup white rum + 3/4 cup lime juice + 1/2 cup sugar + 1 blender = one pitcher of amazingness.” If you’re in the mood for tequila, try CHOW’s recipe for Strawberry Margaritas (pictured).
Querencia makes a sauce by simmering berries for a few minutes with a little sugar and water before thickening with cornstarch dissolved in cold water—serve this warm over pancakes, waffles, or French toast. Pia cooks frozen strawberries with orange juice, then purées them to make a topping for ice cream or pound cake, while prima adds a sprinkle of sugar and some fruity liqueur (such as kirsch or Grand Marnier) to the thawed berries to make a simple dessert topping.
Photograph by Chris Rochelle / CHOW.com