Harvesting –

Look for fully red, plump strawberries: Ripe strawberries will have a bright red color and a firm texture
If the stem is no longer green and the fruit easily separates from it, it is ready to be harvested.
Pick strawberries when the temperatures are cooler for better flavor and shelf life.
Late spring to early summer, typically from May to June (or sporadically all season for ever-bearing varieties)
Overripe strawberries become mushy, develop mold, and may attract pests.
Regularly check your plants to prevent overripening and ensure timely harvesting.
Use scissors or garden shears to snip the stem above the fruit, leaving a small portion attached.
Place the harvested strawberries gently in a shallow container, taking care not to crush them.
Avoid exposing the harvested strawberries to direct sunlight for long periods.

Storing strawberries –

Fresh Storage: Place berries in a breathable container lined with paper towels in the refrigerator for up to five days.
Long-Term Storage: Freeze the fruit in a single layer on a baking sheet. Transfer it to a freezer-safe container for up to six months.

Using strawberries –

Strawberry Smoothie: Blend fresh strawberries with yogurt, milk, or a dairy-free alternative, along with a sweetener of your choice. This refreshing and nutritious smoothie is perfect for a quick breakfast or snack.
Strawberry Salad: Combine sliced strawberries with mixed greens, toasted nuts, crumbled cheese (such as feta or goat cheese), and a light vinaigrette dressing. The strawberries add a burst of sweetness to the salad.
Strawberry Sauce: Blend or puree strawberries with a bit of sugar or honey for a sweet sauce. Drizzle it over pancakes, waffles, ice cream, or desserts for a delightful finishing touch.
Strawberry Shortcake: Layer fresh sliced strawberries onto sweet biscuits or sponge cake, then top with whipped cream or ice cream for a classic and delicious dessert.