Boozy Macerated Strawberries

Recipe Pin
3 hours 15 minutes

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Boozy Macerated Strawberries atop a healthy scoop of French vanilla ice cream is a pleasure known to those who worship summer fruits.

a bowl of berries, with Grand Mariner

Boozy Macerated Strawberries

If there’s one technique you need to learn for delicious desserts, it’s how to macerate strawberries.

I like having lists of simple things to remind me what to do with bulk groceries like fruits and vegetables purchased at the farmers market. In fact, I do not leave home without it.

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Boozy, Macerated Strawberries are a method more than they are a recipe, and entirely simple. They are all you need to have in order to pretty up a cake, garnish a Southern Cream Cheese Pound Cake, or if you have a Brunch waffle that needs additional flare other than good old maple syrup.

If there’s one technique you need to learn for delicious desserts, one method to knock it out of the park every time, it’s how to macerate the lovely strawberry.

A bowl of strawberries, with Boozy and Maceration

Two somewhat uncommon flavor profiles that pair innately with Boozy Macerated Strawberries are both salted and smoked honey. Products of USA Honey Bees! Yes, you would be surprised…

Boozy, Macerated Strawberries are a bright flavor profile. Because of the sweetness, they pair incredibly well with both salt and smoke. Keep this in mind if you need that little something additional for the dessert bar you are planning for your next backyard get together. 

Salted honey and smoked honey are the answer. My most recent dessert bar began with macerated berries, pound cake cut into small-ish squares, whipped Ricotta cheese, fresh whipped cream, and both salted and smoked honey.

I allowed guests to create their own ‘party-in-your-mouth’ masterpieces by experimenting with the variety of textures and flavors.

A sharp and trusty paring knife is practically indispensable. Imported. Click images for pricing.

A bowl of strawberries, with Fruit and Maceration

Boozy, Macerated Strawberries add both color and spirit to decadent desserts.

Made even more special by adding a splash of a fruited liqueur such as an apricot brandy or my personal favorite, Grand Marnier, maceration is one of the simplest techniques to bring out the flavor and color of slightly underripe strawberries.

Additionally, the berries release their juice during the process which yields the most heavenly, boozy strawberry sauce ever. All you need for macerated strawberries is time, a bit of liquor, and patience.

bowl of strawberries in water

Dessert for a cookout needn’t be exuberant, only a dessert bar that revolves around Boozy Macerated Strawberries.

I like to cut mine into halves and thirds, but if topping small cheesecakes where the berries should be pretty, you could slice. The larger the berries, the longer it will take for them to release their juice; the more cut surface area, the more time for the liquor and sugar to do their job.

I begin maceration at least thirty minutes and up to three hours before serving. The berries will lose their shape after about four hours but will be that much tastier.

A bowl of strawberries
A bowl of strawberries, with Fruit and Maceration

Boozy Macerated Strawberries

Jenny DeRemer
If there's one technique you need to learn for delicious desserts, one method to knock it out of the park every time, it's how to macerate the lovely strawberry.
4.71 from 62 votes
Servings: 6
Prep Time 15 minutes
Maceration Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 88 kcal


Ingredients for Boozy Macerated Strawberries

  • 1 pound fresh strawberries
  • zest of one orange
  • juice of one orange, including any pulp
  • ¼ cup Grand Marnier or Apricot Brandy
  • ¼ cup raw sugar


  • Hull and slice the strawberries and add them to a large bowl.
  • Add in the orange juice, fruited liqueur, sugar, and orange zest. Stir and allow to sit at room temperature, covered, for about 3 hours.
  • Serve with French vanilla ice cream, over waffles, with sweetened whipped Ricotta, with a drizzle of salted or smoked honey, or in a bowl with homemade whipped cream.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingCalories: 88kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 121mgFiber: 2gSugar: 15gVitamin A: 9IUVitamin C: 44mgCalcium: 13mgIron: 1mg
Did you love this recipe?Leave a comment and Let me know how it was!

4.71 from 62 votes (56 ratings without comment)

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Recipe Rating


  1. Had an amazing breakfast with these strawberries on waffles! Been planning to make a strawberry shortcake soon and I’ve already decided to add these. Thanks for sharing such a great method!5 stars

  2. I made this for a small party, and it was a hit! The strawberries soaked in orange zest, juice, and Grand Marnier tasted very good! Thanks for the tips! I will surely try it with pound cake and waffles.5 stars

  3. So happy I found this guide. I usually just chuck the underripe strawberries in the freezer for smoothies cause I never knew what to do with them lol. Definitely trying this when I get my hands on some strawberries. Thanks for sharing!5 stars

  4. Okay, macerated strawberries are my new fav way to eat strawberries! We enjoyed it over vanilla ice cream and the entire dessert tasted amazing. Thank you for turning me onto this way of enjoying fruit!5 stars

    1. Molly, pound cake is my number one favorite for these, but be creative and remember that they may be used in and on so many desserts and breakfast bakes 🙂 Jenny

  5. I loved these strawberries! They paired perfectly with whipped cream, and I can’t wait to try them on waffles next!5 stars