1 Cup Strawberries in Grams

1 cup of strawberries weighs 152 g (spooned and levelled, USDA). Sweet red berries, hulled and sliced. All the figures on this page are approximate conversions based on the USDA value, so when a recipe really matters, verify with a kitchen scale.

Why weighing strawberries beats measuring it in cups

Strawberries are a medium-confidence conversion at 152 g per cup, and the confidence reflects how variable the fruit is. Strawberries vary in size from small wild berries to enormous cultivated ones, and a cup of large berries weighs more than a cup of small ones because the large berries leave fewer air gaps. The 152 g figure from the USDA is for hulled, sliced strawberries, which is the form most recipes mean, but whole strawberries and sliced strawberries are different measures, and the weight changes with the preparation.

Hulling and slicing is the detail that decides the number. A cup of whole strawberries with their green tops still on weighs less in edible fruit per cup, because the tops and the air gaps take up space. Hull the berries, slice them, and then measure or weigh, and the figure becomes meaningful. Ripeness matters too: a very ripe strawberry is softer, juicier and slightly heavier per cup than a firm under-ripe one, and a punnet of strawberries contains a range of ripeness, so the cup you measure is an average of the punnet rather than a fixed quantity. Weighing the berries you actually have is the only way to be sure.

Strawberries cups to grams conversion table

Cups Grams Tablespoons
1/4 cup 38 g 4
1/3 cup 50.7 g 5.3
1/2 cup 76 g 8
2/3 cup 101.3 g 10.7
3/4 cup 114 g 12
1 cup 152 g 16
1 1/2 cups 228 g 24
2 cups 304 g 32
3 cups 456 g 48
4 cups 608 g 64

One tablespoon of strawberries weighs about 9.5 g, since a cup is 16 tablespoons. That is useful when a recipe calls for a spoonful or two rather than a whole cup, though for small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.

Worked examples

Strawberry shortcake for eight

A shortcake for eight people uses about 2 cups of sliced strawberries, which is 304 g, macerated with 50 g of sugar for 30 minutes until they release their juices. Hull the berries, slice them, and weigh 304 g before adding the sugar, because the sugar draws out the juice and the weight of the fruit decides how much syrup forms. Weighing matters here because large and small berries pack differently, and a cup measured from small berries can be 20 g short.

Strawberry smoothie for two

A smoothie for two people uses about 1 cup of strawberries, which is 152 g, blended with a banana, yogurt and milk. Hull the berries and weigh 152 g so the smoothie is fruity rather than milky, and use frozen strawberries if you want a thicker, colder smoothie without adding ice. Frozen berries weigh slightly more per cup because of ice, so weigh them frozen rather than measuring by volume.

Strawberry and feta salad for six

A salad for six uses about 1 1/2 cups of sliced strawberries, which is 228 g, tossed with mixed leaves, feta and a balsamic dressing. Slice the berries just before serving so they do not bleed juice into the leaves, and weigh 228 g so the strawberries are a bright accent rather than the main ingredient. Dry the berries gently before weighing, because surface water adds grams that are not fruit.

How the weight was measured

Spooned and levelled means spooning the ingredient into the measuring cup until it is heaped, then sweeping a straight knife across the top to level it off. Never scoop the cup through the bag or jar, and never tap the cup down, because both pack the ingredient and add weight. The difference between a spooned cup and a scooped cup can be 15 to 25 percent, which is enough to change a bake from tender to tough, so the method matters as much as the number.

The source for the figure on this page is USDA, and the confidence in the value is medium. USDA publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows that chart rather than any single cookbook. Where the chart gives a range or a note, we say so plainly instead of hiding the uncertainty. All the figures here are approximate conversions: natural ingredients vary by brand, variety, moisture and how finely they are chopped or ground, so when a recipe really matters, verify the weight with a kitchen scale.

Practical guidance

Refrigerate strawberries unwashed and use them within 3 days, washing them only just before use, because washing early encourages mould and soft spots. Hull the berries with a small knife or a straw, slice them, and then measure or weigh, because the preparation changes the weight per cup. Dry them gently on a tea towel before weighing, since surface water adds weight. When baking with strawberries, toss the slices in a spoonful of flour to stop them sinking, and fold them in last so they do not bleed colour through the batter. If you do not have a scale, remember the 152 g figure is approximate and medium confidence, so check the recipe rather than trusting the cup alone.

Common mistakes with fresh fruit

The most common mistake is measuring fruit by the cup before preparing it. A cup of whole strawberries and a cup of sliced strawberries are different weights, because slicing removes air gaps, so always prepare the fruit first, then measure, and weigh whenever the recipe is precise. The second mistake is using under-ripe or over-ripe fruit without adjusting: unripe fruit is lighter, firmer and less sweet, while very ripe fruit is heavier and wetter, and both change the batter. The third is washing berries and measuring them while they are still wet, which adds water weight and throws off the balance. Dry them gently before measuring. Finally, do not fold delicate berries into a thick batter with a heavy hand: they burst, bleed colour through the crumb, and sink. Fold once or twice, gently, and dust them with a spoonful of flour first so they stay suspended.

Frequently asked questions

How many grams is 1 cup of strawberries?

1 cup of hulled, sliced strawberries weighs 152 g when spooned and levelled, according to the USDA. The figure is medium confidence and approximate, because berry size and ripeness vary, so verify with a kitchen scale when it matters.

Is that whole or sliced strawberries?

The 152 g figure is for hulled and sliced strawberries. Whole strawberries weigh less in edible fruit per cup, because the green tops and the air gaps take up space, so hull and slice the berries first, then measure or weigh.

How many cups is 200 g of strawberries?

200 g of strawberries is about 1.32 cups, or 1 cup plus 1/3 cup. At 152 g per cup, divide 200 by 152 to get the answer, and use a scale for the most accurate result.

Do frozen strawberries weigh the same as fresh?

Not exactly. Frozen strawberries weigh slightly more per cup because of ice, and they release more juice as they thaw. Use them straight from the freezer in smoothies and baking, and expect the batter to need a little longer in the oven.

Why do my strawberries make my cake soggy?

Because strawberries release juice as they bake, and the juice has nowhere to go in a closed crumb. Toss the slices in flour, use a thicker batter, and do not overload the cake with fruit: weighing the berries keeps the amount in check.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.