3 easy ways to use up the strawberries in your fridge

·2-min read

With strawberry prices as little as $1.50 in the supermarket right now, you might (much like myself) have suddenly found an abundance of them slowly rotting in your fridge.

With many farmers currently facing their peak picking season, lockdown and Covid has sadly meant many have been reduced to selling their crops below the cost of production as sales plummet.

Yes, you could definitely freeze them, but why not instead give them new life in one of the delicious recipes below? Not to mention you’re helping our farmers by buying a couple more punnets than usual!

Strawberry galette

(Adapted from Just a taste)

Ingredients:

  • 750g of Strawberries, chopped

  • 65g sugar

  • 1 tbsp cornflour

  • 1 tbsp balsamic vinegar

  • 1 ½ sheets of store-bought puff pastry (rolled together)

  • 1 egg, beaten

Method:

Roll out your dough into a circular shape on a lightly floured work surface. Once you’re happy with the size, transfer it onto a lined baking sheet.

In a bowl, add the strawberries, sugar, balsamic vinegar and cornflour. Mix until the strawberries are fully coated.

Spoon the filling into the centre of the pastry, ensuring you don’t transfer all of the juices (Just some, to avoid soggy dough!)

Gently fold the edges of the pastry so that it’s barely covering the filling.

Brush the folded pastry edges with a beaten egg.

Bake at 180 °C for 25 minutes, or until golden.

Frozen Strawberry Yoghurt

(Adapted from Just a taste)

Makes one small tub.

Ingredients:

  • 750g of frozen strawberries

  • 3 tbsp runny honey

  • 125g plain yogurt

  • 1 tbsp lemon juice

Method:

Add all the ingredients to a blender. Blizz until smooth and creamy.

Pour into an airtight container and freeze for up to 4 hours or overnight before serving.

Strawberry Jam

(Adapted from Scattered Thoughts of a Crafty Mom) 

Makes one jar.

Ingredients:

  • 250g strawberries

  • 75g sugar

  • 1 tbsp lemon juice

Method:

In a medium-sized pot add your strawberries, sugar and lemon juice. Stir on a low heat until sugar is dissolved.

Wait for the jam to thicken (around 10 minutes) before removing from the heat and pushing it through a fine mesh strainer.

Transfer the jam into an airtight jar and store in the fridge for up to a week.

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