Simple Macerated Strawberries Recipe

Macerated strawberries are simple, yet delicious with so many desserts. Also includes recipes using lemon juice, Grand Marnier, and balsamic vinegar to macerate strawberries.

Macerated Strawberries from

It was years before I knew the technical name for these sweetened strawberries. In my family, that’s all we called them. Macerated wasn’t a cooking term that was used routinely in my house. It still isn’t. Sugared strawberries, sweetened strawberries, or dessert strawberries is more often used than not around here. But, I wanted to be sure to use the correct term for the recipe for sharing with you.

In my family, we make these a few ways, depending on how we plan to use them in a recipe, yet they all begin with the simplest of ingredients and methods.

Wash, hull and slice strawberries, add sugar and allow them to sit at room temperature for about 30 minutes, but not so long that they become mush. That’s the recipe, if you will, in a nutshell. Not much else to see here.

And yet, you can guild the lily by adding just one more ingredient to the simple strawberry sugar base. Add a splash of Grand Marnier for an extra special touch during the holidays, or a bit of lemon juice or orange juice if you really want to enhance the flavor of a dish with citrus notes, like in a cheesecake. Another favorite for me is to use balsamic vinegar. Any balsamic vinegar will do, no need to use the fanciest balsamic vinegar you have in this recipe.

Macerated Strawberries from

Once you have your macerated strawberries, you can add them to any number of dishes for breakfast, brunch, or dessert. Use them as a topping on your pancakes or waffles, stuff them into French toast, or pile them onto toasted pound cake or a biscuit with whipped cream. The possibilities are somewhat endless.

Macerated Strawberries from

Here’s how you make simple macerated strawberries, with a few variations you might enjoy as well.

Macerated Strawberries
Prep time
Total time
Macerated strawberries make a simple, yet delicious addition to so many dessert recipes. Fresh strawberries release their juices for even greater sweetness.
Serves: 2 cups
  • 1 pint (1 pound, 2 cups) fresh strawberries
  • 2 tablespoons sugar
Macerated Strawberries with Grand Marnier
  • reduce sugar to 1 tablespoon
  • 2 tablespoons Grand Marnier
Macerated Strawberries with Citrus Juice
  • reduce sugar to 1 tablespoon
  • 2 tablespoons lemon or orange juice
Macerated Strawberries with Balsamic Vinegar
  • reduce sugar to 1 tablespoons
  • 2 teaspoons balsamic vinegar
  1. Wash, hull, and slice strawberries and place into a large glass bowl. Stir in sugar and allow to stand for 30 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
  2. If using Grand Marnier, citrus juice or balsamic vinegar, add at the same time as sugar.


Robyn xo


Subscribe by email and never miss another post by Add A Pinch!


  1. 1

    Shiloa says

    I have been doing this for years. I leave mine in the fridge over night and then use it as a natural strawberry topping for ice cream instead of that bottled stuff. I also use it to make a strawberry poke cake. I use it in the cake and add it to the top of the cake when it is cooled. I just use a skewer to make holes then pour the berries and juice on top!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: