Wash gently under cool running water, pat dry thoroughly with towels, and remove the stems and hulls. Leave small berries whole or halve/slice larger ones depending on your intended use. Completely dry strawberries freeze better — excess surface water creates ice crystals that make berries mushy.
For whole or halved berries: use the flash-freeze method. Spread prepared berries in a single layer on a parchment-lined sheet pan, not touching. Freeze until solid (about 2 hours), then transfer to freezer bags, press out air, and seal. This keeps berries individually frozen for easy portioning.
For sliced berries intended for desserts or toppings: a sugar pack produces the best results. Toss sliced berries with ¾ cup sugar per quart of fruit. Let sit 10 to 15 minutes until juices form, then pack berries and juice into rigid containers with ½ inch headspace.
For smoothie use: freeze on sheet pans and bag. No sugar treatment is needed since they will be blended.
8 to 12 months for flash-frozen or sugar-packed berries.
For eating: thaw in the refrigerator for several hours. They will be softer than fresh but retain good flavor. For smoothies: use directly from frozen. For baking: use frozen or partially thawed — fully thawed berries release a lot of juice, which can make baked goods soggy.