Fresh, juicy ripe strawberries tempt the senses and make the mouth water. Use fresh strawberries instead of frozen in drinks and desserts. Make allowances for the difference in substance between a fresh and a frozen strawberry. Serve strawberries fresh from the vine at the peak of sweet and ripe perfection. Add fresh strawberries to any recipe that calls for frozen strawberries to add a burst of flavor with each delightful bite or drink.
Purchase or pick fresh strawberries at their ripest as the best substitutes for frozen strawberries in recipes. Select strawberries grown in their natural season, which ranges in the United States between April and late June, depending on location and spring weather conditions. Look for completely red, firm and plump strawberries, which can be large enough to put on a stick, dipped in chocolate and eaten like an ice cream bar.
Follow a general rule of thumb when substituting fresh strawberries for frozen. Substitute 2 cups of fresh strawberries for 20 oz. of frozen berries. Add 1 cup of sugar to 1 1/2 cups of fresh strawberries if substituting for 10 oz. of frozen strawberries with 1/2 cup of sugar.
Frozen strawberries make a tasty addition to ice-cold smoothies. Use four to six fresh strawberries instead of frozen, making adjustments to compensate for the icy and thick components frozen strawberries provide. Add a handful of ice cubes and a banana to the blender for a thick and sweet strawberry smoothie. Drizzle in raw honey if your fresh strawberries are not quite sweet enough, although the banana should compensate for any lack of sweetness.