Strawberries are sweet, juicy, and perfect for spring and summer, but their delicate nature means they spoil quickly—sometimes within a day or two. Thankfully, a few simple steps can help extend their freshness.

First, don’t wash your strawberries until you’re ready to eat them. Moisture speeds up spoilage. Begin by inspecting the berries and removing any that are mushy, moldy, or overly soft. Damaged berries can cause the rest to go bad faster.

To kill mold spores and bacteria, prepare a vinegar bath. Mix one part white vinegar with three parts water in a bowl. Gently place the strawberries in the solution and soak them for 2–3 minutes. Don’t worry—the vinegar won’t affect the taste.

After soaking, drain the berries in a colander and rinse them under cold water to remove any lingering vinegar. Lay them out in a single layer on a clean dish towel or paper towel and let them air dry completely.

Once dry, line a storage container with fresh paper towels to absorb any moisture. Place the strawberries in a single layer if possible, or separate layers with paper towels. Use an airtight container or one with ventilation designed for produce.

Store the container in the refrigerator, ideally in the crisper drawer. Properly stored, your strawberries can last up to a week—sometimes even longer.

With these easy techniques, you can enjoy fresh strawberries for days instead of hours. A little prep goes a long way toward reducing waste and preserving their sweet, juicy flavor.