One summer afternoon, my sister and I were in the kitchen, debating what we could make with the bag of freeze-dried strawberries that had been sitting in the pantry for weeks. We were both in the mood for something simple, something that didn’t require hours of prep or fancy ingredients.
As we talked, the idea of making a strawberry-flavored sugar hit us. Why not blend those strawberries with sugar and see what happens? We pulled out the food processor, threw in the freeze-dried strawberries, and started pulsing. The fragrance filled the air—fresh, fruity, with just the right amount of sweetness.
We tried it out in everything: stirred into our morning coffee, sprinkled over some warm buttered toast, and even dusted on top of a simple cake. Each time, the sugar added a delicate pop of flavor. By the end of the day, we’d made enough to keep in the pantry for ourselves and a few extra jars to share. It was so simple but tasted so unique.
Sometimes, it’s these small, unplanned moments in the kitchen that create the best recipes, like a little bottle of sunshine waiting to be sprinkled over something you love.
Short Description
Strawberry sugar is a sweet, tangy blend of freeze-dried strawberries and granulated sugar that’s perfect for topping desserts, stirring into drinks, or giving as a homemade gift. Easy to make with just three ingredients.
Key Ingredients
- 1 cup freeze-dried strawberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
Tools Needed
- Food processor or high-speed blender
- Baking sheet or large plate (for drying)
- Airtight storage jar or container
Cooking Instructions
Step 1: Pulse the Strawberries
Add the freeze-dried strawberries to your food processor. Pulse several times until they become a fine powder. You want the texture to be consistent—no chunky bits.
Step 2: Add Sugar and Cornstarch
To the powdered strawberries, add granulated sugar and cornstarch. The cornstarch helps keep the sugar from clumping by absorbing moisture.
Step 3: Blend Until Pink and Fluffy
Pulse again until the mixture is fully combined and the sugar turns an even shade of soft pink. This usually takes 15–20 seconds, depending on your machine.
Step 4: Dry the Sugar
Pour the strawberry sugar onto a baking sheet in a thin layer. Let it air dry for 2–4 hours. This helps remove any lingering moisture from the strawberries and keeps your sugar fluffy.
Step 5: Store in Airtight Container
Once dry, transfer the sugar to a clean, airtight container. Store it in a cool, dry place. It keeps well for weeks.
Why You’ll Love This Recipe
– No preservatives, all natural color
– Only 3 ingredients and ready in minutes
– Perfect for gift jars or edible party favors
– Adds a fruity twist to everyday baking
– Kid-friendly and allergy-conscious
Mistakes to Avoid & Solutions
Using fresh strawberries
Freeze-dried is key. Fresh berries will add too much moisture and clump the sugar.
Solution: Always go with fully dehydrated fruit.
Skipping the cornstarch
Without it, the sugar can absorb moisture and become sticky.
Solution: Include the cornstarch to extend shelf life.
Overprocessing the sugar
If you blend too long, the sugar can start turning into powdered sugar.
Solution: Pulse in short bursts and stop once it’s evenly pink.
Not drying the mixture
Even minimal moisture can cause clumping during storage.
Solution: Let it air dry before sealing.
Serving and Pairing Suggestions
Strawberry sugar can be used in more ways than you’d expect:
– Sprinkle on buttered toast or pancakes
– Rim cocktail or lemonade glasses
– Dust over cookies, cakes, and scones
– Stir into yogurt, oatmeal, or iced tea
– Add to whipped cream or cream cheese for strawberry-flavored frosting
Perfect for buffet brunches, sweet-themed parties, or tucked into gift baskets with a small spoon and tag.
Storage and Reheating Tips
Store: Keep in an airtight jar at room temperature, away from heat or humidity.
Shelf Life: Up to 1 month for best flavor and texture.
Avoid Refrigeration: Moisture from the fridge can cause clumping.
If clumped: Break up with a fork or pulse in the processor again briefly.
FAQs
1. Can I use powdered sugar instead of granulated?
No—powdered sugar will change the consistency and may clump more easily with the strawberry powder.
2. What if I don’t have a food processor?
A high-powered blender can work. A spice grinder is fine for small batches.
3. Is this sugar safe for kids or babies?
Yes, for kids. But avoid giving it to babies under 1 due to sugar content.
4. Can I make this with other freeze-dried fruits?
Absolutely! Mango, raspberry, or blueberry sugar are all fun variations.
5. What’s the purpose of cornstarch? Can I skip it?
It prevents clumping. You can skip it, but the sugar might not stay fluffy.
Tips & Tricks
– Let the mixture sit uncovered overnight for extra dryness if your kitchen is humid.
– For fine dusting, sift before storing.
– Make a larger batch and divide into spice jars for gifting.
– Add a drop of vanilla powder for a strawberries-and-cream twist.
– Mix into coarse sugar for a crunchy sprinkle on muffins or crusts.
Recipe Variations
1. Raspberry Sugar
Replace freeze-dried strawberries with raspberries.
Use the same sugar and cornstarch amounts.
Raspberry has a more tart kick—great for lemon desserts or topping chocolate brownies.
2. Lemon-Strawberry Sugar
Use ¾ cup freeze-dried strawberries + ¼ cup freeze-dried lemon slices.
Add zest of ½ lemon to the mix before pulsing.
Bright and tangy—amazing on tea cookies or stirred into lemonade.
3. Spiced Strawberry Sugar
Add ½ tsp cinnamon and a pinch of ground ginger before blending.
Perfect for fall baking or sprinkled over warm muffins.
4. Vanilla Strawberry Sugar
Add ¼ tsp vanilla powder or scrape in seeds from ½ vanilla bean.
Lovely for creamy frostings or stirred into hot milk.
Final Thoughts
Strawberry sugar may be one of the easiest and most rewarding things to make. It’s simple, versatile, and adds a burst of flavor to so many dishes. Even better, it holds a personal touch every time you use it. It’s a little homemade secret that can elevate a cup of tea or a simple slice of cake.
Once you make it, it’s hard to go back to regular sugar—this pink version just brings a whole new level of joy to everyday moments. Just a sprinkle can turn the ordinary into something special.
Strawberry Sugar
Ingredients
- 1 cup freeze-dried strawberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Pulse the Strawberries: Add freeze-dried strawberries to a food processor and pulse until they become a fine, consistent powder.
- Add Sugar and Cornstarch: Mix in granulated sugar and cornstarch to the strawberry powder. The cornstarch prevents clumping by absorbing moisture.
- Blend Until Pink and Fluffy: Pulse the mixture until fully combined and the sugar turns a soft pink, about 15–20 seconds.
- Dry the Sugar: Spread the strawberry sugar on a baking sheet in a thin layer. Let it air dry for 2–4 hours.
- Store in Airtight Container: Once dry, transfer the sugar to a clean, airtight container and store in a cool, dry place for weeks.
