Inspect and Sort Your Strawberries Check the strawberries for any moldy or bruised ones. Remove these immediately to prevent them from spoiling the rest of the batch.
Don’t Wash Until Ready to Eat Avoid washing strawberries until you’re ready to eat them. Moisture accelerates spoilage, so keep them dry during storage.
Use a Paper Towel-Lined Container Line a container with paper towels to absorb excess moisture. Place the strawberries in a single layer to avoid squishing.
Keep the Stems On Leave the green stems intact until you’re ready to eat. Removing them too early exposes the berry to air and speeds up spoilage.
Refrigerate at the Right Temperature Store strawberries in the refrigerator at around 32–36°F (0–2°C). Place them in the crisper drawer for optimal freshness.
Opt for a Ventilated Container Use a container with ventilation holes or leave the lid slightly open. Proper airflow prevents moisture buildup and reduces the risk of mold.
Freeze for Long-Term Storage If you can’t eat all the strawberries within a few days, freeze them. Wash, dry, and hull the berries, then freeze them on a tray before transferring to a freezer-safe bag.