Nutritional profile

Strawberries are low in calories and high in water. USDA FoodData Central data show that they are an excellent source of vitamin C and also provide manganese, folate, and fiber. Their seeds and flesh contribute texture, while most of the berry is water.

In the kitchen

Strawberries are eaten fresh, sliced over cereal or yogurt, baked into shortcakes and muffins, or cooked into jam and sauces. They are also used in salads with greens and cheese, and blended into smoothies. Macerating them with a little sugar softens the fruit and draws out juice.

Choosing & preparing

Choose berries that are bright, fragrant, and fully colored, with fresh green caps. Avoid berries with mold, leaks, or large soft spots. Rinse just before use rather than before storage.

Flavor pairings

Strawberries pair well with cream, yogurt, mint, basil, lemon, balsamic vinegar, dark chocolate, and soft cheeses. They also match well with rhubarb and vanilla.

Tips

Strawberries spoil quickly, so sort and use damaged berries first. Roasting or cooking concentrates their flavor when the fruit is not at peak quality. Freeze hulled berries for smoothies, sauces, or baking.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.