Strawberry
aardbeien · Fragaria x ananassa · fraise
Strawberry: what every chef needs to know
The strawberry is one of the most popular fruits in Europe, with a sweet, lightly acidic aroma. Technically the strawberry is an accessory fruit: the red fleshy part is the enlarged receptacle, not the true botanical fruit. In hospitality kitchens, strawberries are used for desserts, coulis, compotes, salads and as a garnish. Belgian and Dutch strawberries are known for their high sugar content and intensity.
Strawberry: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Strawberry: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Refined French pastry of génoise sponge, crème mousseline (pastry cream with butter) and fresh strawberries in a geometric pattern. One of the most technical preparations in classical French patisserie, requiring perfect crème mousseline technique.
Cold charlotte of ladyfinger biscuits, bavarois or strawberry mousse, set in a charlotte mould and chilled for 4 hours. Spectacular when sliced, relatively straightforward to make. French dessert classic for large gatherings.
Crisp meringue with a soft interior, topped with whipped cream and fresh strawberries or red berries. Named after Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in 1926. National dessert of both countries.
American classic of a light shortcake biscuit, topped with whipped cream and fresh strawberries. Simple, seasonal, American. Served at every summer event in the US, from Memorial Day to the 4th of July.
Fresh game strawberries (fraises des bois) served with single or whipped cream, optionally with icing sugar and a splash of orange blossom water. Simplicity at its finest: the Provencal and Languedoc kitchens serve this as the patron's dessert.
Smooth sorbet of fresh strawberries with Champagne or Prosecco, lemon and sugar. A refreshing intermezzo or light dessert. in fine dining served as a palate cleanser between courses or as a pre-dessert.
Strawberry: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rinse strawberries only just before use. Never soak in water: absorbs moisture and loses flavour.
Pass through a fine sieve for smooth coulis. Add lemon for a brighter colour (pH reduction).
Add sugar or balsamic. Strawberries release liquid and form their own syrup. Not too long: they become mushy.
Strawberry: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Strawberry: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Peak season: May to July in the Netherlands and Belgium. Outside season, strawberries are available but less flavourful (Spain, Morocco).
Strawberry: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Strawberry: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Strawberry and Champagne is a gastronomic law: the CO₂ accentuates the red saute notes and cuts through the sweetness of the strawberry, while the minerality forms a contrast with the soft saute. Wimbledon has made this combination a global icon. The standard for strawberries in fine dining.
- Champagne Brut Non-Vintage (Moët & Chandon, Veuve Clicquot, Nicolas Feuillatte)
- Champagne Blanc de Noirs (meer rode vruchttonen, bij aardbei parfait)
- Champagne Brut Nature (zonder dosage, for puur aardbeifruit)
- Premier Cru Champagne Brut (Egly-Ouriet, Vilmart)
The raspberry and strawberry notes of Brachetto d'Acqui are almost identical to fresh strawberry. The lightly sparkling character and smooth sweetness make it the only indigenous Piedmontese wine that seems specially designed for strawberries. Serve with panna cotta with strawberry or fraisier.
- Brachetto d'Acqui DOCG Spumante (Banfi Rosa Regale, Braida)
- Brachetto d'Acqui Passito (for gedryde aardbei)
- Acqui Dolce (stillere versie)
- Moscato d'Asti (vergelijkbaar sweet, meer perzik)
rosé Champagne adds red-saute notes (strawberry, raspberry, cherry) to the minerality of the base wine. This is the most complex choice with strawberries and offers more depth than regular Brut. Ideal for Charlotte aux fraises or Fraisier in a fine-dining context.
- Champagne Rosé Brut NV (Laurent-Perrier, Billecart-Salmon, Ruinart)
- Vintage Rosé Champagne (Krug, Dom Pérignon Rosé)
- Rosé Premier Cru (Jacquesson, Herbert Beaufort)
- Crémant de Loire Rosé (betaalbaar alternatief)
Prosecco is the base of the Bellini (Cipriani, Venice 1948): strawberry or peach purée topped with Prosecco. The fruity, lightly sweet bubbles play perfectly with puréed or fresh strawberry. Accessible and festive.
- Prosecco DOC Brut (Villa Sandi, La Marca)
- Prosecco DOCG Valdobbiadene Extra Dry (for Bellini-cocktail)
- Prosecco Col Fondo (naturel, troebel, bij gevorderde)
- Cava Brut (Spaans alternatief)
The honey, apricot, and concentrated sweetness of Sauternes is the classic choice with strawberries and cream or strawberry-whipped cream trifle. The botrytis character adds complexity that elevates the dessert to another level. Château d'Yquem is the absolute reference.
- Sauternes Premier Grand Cru Classé (Château d'Yquem)
- Sauternes Premier Cru Classé (Rieussec, Suduiraut, Climens)
- Sauternes (Château Gilette, La Tour Blanche)
- Barsac (nabijgelegen appellation, iets lichter)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Strawberry
How do I keep strawberries as long as possible?
Store strawberries unwashed and dry at 4–8°C. Remove any damaged specimens immediately. Never store in a sealed plastic bag — moisture promotes mould growth.
How do I make a perfect strawberry coulis?
Cook strawberries with icing sugar (10–15%) and a splash of lemon juice at 80°C until soft. Pass through a fine sieve. Keep refrigerated for up to 5 days or portion into bags and freeze.
Why do strawberries become mushy when heated?
Pectin in strawberries breaks down rapidly above 70°C with prolonged heat. Always cook briefly at a high temperature for coulis or jam, or work with them raw for dessert presentations.
At what temperature should you store Strawberry?
Store Strawberry at 4 to 8 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Strawberry professionally?
The primary professional technique for Strawberry is Raw (garnish/dessert) at Room temperature for immediately after snijden serve. Always verify core temperature with a calibrated probe thermometer.
Does Strawberry contain allergens?
Strawberry is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
