Strawberries are juicy and delicate, so improper handling speeds mold and softening. Avoid washing them right after purchase because surface moisture soaks in and promotes spoilage. Store strawberries in the refrigerator vegetable drawer (away from the door) in their original ventilated packaging or in a container/bag with small vents; do not seal completely. Line the container bottom with paper towels to absorb moisture and spread berries in a single layer to slow condensation. Remove any bruised or discolored berries immediately to prevent mold spreading. Some people briefly soak strawberries in a vinegar-water solution (1:3 vinegar to water) for about 3 minutes, rinse, dry on a towel or baking sheet, then refrigerate; this can reduce surface microbes but scientific evidence is mixed. For long-term storage, trim and individually freeze berries, then transfer to an airtight container to keep them 6–12 months for use in breads, smoothies, and desserts.
