You just need 10 minutes and three ingredients to make Italian Strawberries with Sugar and Lemon! These dessert strawberries are so delicious. They're perfect by themselves or as a topping for angel food cake, cheesecake, shortcake or pancakes!
Here's a three-ingredient recipe that'll knock your socks off. I give you Italian Strawberries with Sugar and Lemon.
Have you heard of this dish before? It's common in Naples, where my family is from, but I've read it originated in Rome.
Who knows?
I've eaten these dessert strawberries my entire life. I thought everyone else did too.
But, then I realized I've never seen these strawberries anywhere in America, outside of our family gatherings. Hmmm.
So I googled it. I didn't come up with anything quite the same in English.
The closest thing would be "macerated strawberries," which involves adding sugar to the berries and letting them sit until juicy. Those get really soft, though.
Mom's Italian Strawberries with Sugar and Lemon are nice and firm. More like a strawberry salad.
And that sweet syrup with a lemony tang just begs to be slurped from the bottom of your bowl.
You have to make these! They're one of the best healthy summer desserts.
Recipe ingredients
Strawberries. Sugar. Lemon.
I wasn't kidding when I said three ingredients. This is definitely easier than strawberry pie.
How to cut strawberries
- Cut out and discard the green stems.
- Cut the strawberries in half the long way. I love using this type of cutting board (affiliate link).
- Cut the berries in half again the long way. Now you have quartered strawberries.
Recipe tips
- You can quarter the strawberries up to one hour ahead of time.
- Don't add the sugar and lemon until you're ready to serve these strawberries. Otherwise, they'll get soft and mushy.
- You can adjust the amount of sugar according to the sweetness of your strawberries. If they're not sweet enough, add more sugar.
How to serve strawberries with sugar and lemon
We enjoy this dish on Easter and at Sunday dinners throughout strawberry season. You can serve it as a stand-alone, lighter dessert or as a topping for:
- Sour Cream Pound Cake
- Lemon-Ricotta Pancakes
- Chocolate Cheesecake
- Creamy Cheesecake with Sour Cream Topping
This also is a great way to prepare strawberries for strawberry shortcake.
Frequently asked questions
"Fragole con Zucchero e Limone." Fragole means strawberries in Italian. Zucchero is Italian for sugar. Limone means lemon in Italian.
These sugared strawberries are best eaten immediately, while still firm. They will soften after an hour or so, and become mushy the next day.
Store leftovers covered in the refrigerator and eat them within one or two days.
Friends, I hope you try these sweetened strawberries. My kids go nuts for them!
Whenever Mom (their Nonna) says, "Do you want me to fix the strawberries?" their answer is always, "Yes!!"
Because one of life's greatest pleasures is having your Nonna fawn over you, cut up your fruit, stir in sugar and lemon, and toss it all together until an irresistible strawberry syrup coats each berry.
What's not to love?
More dessert recipes
Enjoy!
Italian Strawberries with Sugar and Lemon
Ingredients
- 1 pound fresh strawberries
- ¼ cup sugar (plus more if needed)
- juice of ½ a large lemon
Instructions
- Rinse the strawberries. Cut out and discard the green stems.
- Dry the strawberries by placing them on paper towels and patting them dry with another paper towel.
- Quarter the strawberries (cut them in half, then in half again.) They can sit in a bowl for up to an hour before you prepare them with the sugar and lemon.
- Add the sugar and lemon to your strawberries. Stir to combine. Taste to see if any extra sugar is needed. (It will depend on the ripeness of your strawberries.)
- Serve immediately and store leftovers in the refrigerator for 1-2 days. The leftover berries will soften as time goes by.
Video
Notes
- These are not macerated strawberries. These are served firm, like a strawberry salad.
- You can quarter the strawberries up to one hour ahead of time.
- Don't add the sugar and lemon until you're ready to serve these strawberries. Otherwise, they'll get soft and mushy.
Nutrition
(Recipe Source: My Mom, who doesn't use a measuring cup but grabs a regular tablespoon from the drawer. Originally published on April 6, 2017 and updated now with additional information.)
EllieinTX says
Best recipe I've ever found, and I've been cooking for MANY years! So simple, quick and easy!!
Mamma C says
Hi Ellie - Wow, what a compliment! I'm glad you enjoyed the strawberries. I hope you'll check out my other recipes as well.
Tom & Kim Warden says
I need to add a little cornstarch. How much?
Mamma C says
Hi Tom & Kim - I haven't tested this with cornstarch, and it would require heating some of the liquid from the strawberries. If you need a strawberry pie filling, see my Fresh Strawberry Pie recipe.
Pat Tighe says
Awesome! So easy and delicious. Leftovers? What leftovers!
Mamma C says
Hi Pat - Ha ha! I'm so glad you enjoyed these strawberries.
Rich Moseanko says
Excellent…simply and refreshing. I first had this while working and traveling through Italy. Great pictures and instructions.
Mamma C says
Hi Rich - I'm so happy you enjoyed these strawberries and found the photos and instructions helpful! Thank you for taking the time to leave a review.
Bernie ~ A Gouda Life says
Love, love, LOVE this easy recipe! The sugar and lemon bring out the best flavor from the berries. My husband flipped for it. Will definitely be making again soon. So funny you grew up on the recipe thinking everyone else ate it this way. Glad you shared it! 🙂
Mamma C says
Hi Bernie - I'm so glad you guys loved it! This has been such a staple in my life, and it's fun to share the recipe and hear about people's reactions.
Belinda Kaylani says
I’m thrilled to find your recipe...
I ate this Italy, maybe Milan years ago
in a Rosticeria
& blew my mind...
I was thinking about what I could do and shared
with my sister as she’s running a fruit/veg
market in Florida....
Mil Grazie
Mamma C says
Hi Belinda - I love hearing that! I'm so glad you found this recipe too. I hope you'll explore my other recipes.
Lynn van Dyke says
Could I use honey or maple syrup instead of sugar. Sugar is B….A…D!
Mamma C says
Hi Lynn - The closest substitute would be to use Stevia (the granulated kind). Honey or maple syrup will add liquid. You can certainly try one of those and see if you like it.
Amy says
Good morning,
Did you try with honey or maple syrup? I wondered the same about using one or the other. I would be interested to know how it worked out if you had.
Mamma C says
Hi Amy - I haven't heard back if anyone has tried it that way. Please let me know if you try it.
Kay Cheese says
I live in England 'across The Pond' and had planned to serve strawberries with ice cream for a luncheon party. When I examined the strawberries I had bought I discovered to my horror that they were hard with horrible woody white centres. I found your recipe for strawberries with lemon and sugar and cut out the woody bits and soaked them for a couple of hours in the fridge. When I served them my guests remarked how delicious the strawberries were and I thought to myself how grateful I was that I found your recipe. Big thanks to you!!!
Mamma C says
Hi Kay - I'm glad these strawberries worked so well for you! Thanks for letting me know.