1 teaspoon of strawberries weighs 3.17 g. A teaspoon is one forty-eighth of a cup, and a cup of strawberries is 152 g spooned and levelled, so the maths is 152 ÷ 48 = 3.17 g. The same cup divided by 16 gives the tablespoon weight of 9.5 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Strawberries are measured by the spoon in the small jobs: a spoonful of sliced berries folded into a single-serve dessert, a spoonful mashed into a sauce, or a spoonful of strawberry puree swirled into a cake batter. A teaspoon holds 3.17 g, which is about one medium sliced strawberry, and the spoon table is the fastest way to scale a strawberry sauce up or down without a scale. Fresh strawberries are mostly water, so their weight per spoon is close to a liquid's — but the fruit itself traps air, which is where the variation comes from.
All figures on this page are approximate, and they come from USDA, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 3.17 g |
| 2 tsp | 6.33 g |
| 3 tsp | 9.50 g |
| 4 tsp | 12.67 g |
| 5 tsp | 15.83 g |
| 6 tsp | 19.00 g |
| 7 tsp | 22.17 g |
| 8 tsp | 25.33 g |
| 9 tsp | 28.50 g |
| 10 tsp | 31.67 g |
| 11 tsp | 34.83 g |
| 12 tsp | 38.00 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 9.5 g |
| 2 tbsp | 19.0 g |
| 3 tbsp | 28.5 g |
| 4 tbsp | 38.0 g |
| 5 tbsp | 47.5 g |
| 6 tbsp | 57.0 g |
| 7 tbsp | 66.5 g |
| 8 tbsp | 76.0 g |
| 9 tbsp | 85.5 g |
| 10 tbsp | 95.0 g |
| 11 tbsp | 104.5 g |
| 12 tbsp | 114.0 g |
| 13 tbsp | 123.5 g |
| 14 tbsp | 133.0 g |
| 15 tbsp | 142.5 g |
| 16 tbsp | 152.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 38.0 g |
| 1/3 cup | 50.7 g |
| 1/2 cup | 76.0 g |
| 2/3 cup | 101.3 g |
| 3/4 cup | 114.0 g |
| 1 cup | 152.0 g |
One cup of strawberries weighs 152 g, so a quarter cup is 38.0 g and half a cup is 76.0 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured spooned and levelled. Sweet red berries, hulled and sliced. Shortcake, salads, smoothies and jam.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of strawberries measured two different ways can give two different weights, and the USDA value assumes the spooned and levelled method every time.
Worked examples
A strawberry sauce for pancakes
A sauce for two pancakes starts with 8 teaspoons (25.33 g) of sliced strawberries simmered with a teaspoon of sugar until they collapse, and the spoon measure keeps the sauce thick enough to sit on the pancake instead of running off. Level the spoons and do not press the berries down, or the sauce will be sweeter and thinner than planned.
Sliced berries in a single-serve trifle
A trifle glass for one takes 5 teaspoons (15.83 g) of sliced strawberries layered over the custard, which is roughly four or five slices. The weight tells you how little fruit a single serving actually needs, and it stops you overloading the glass so the layers slide apart.
A spoonful of strawberry puree in a cake
A pink swirl cake gets its colour from 6 teaspoons (19.00 g) of strawberry puree folded into half the batter, and the puree counts as liquid, so the batter needs no extra milk. Puree the berries smooth first — lumpy puree leaves wet pockets in the finished cake.
Practical guidance
Hull and slice the strawberries before you measure them, and spoon the slices in loosely, levelling with a knife but never pressing down: sliced berries are mostly air gaps, and packing them can add a third to the weight. Wash the berries before hulling and dry them well, because water clinging to the fruit adds weight and thins any sauce you make. Very ripe berries weigh a little more per spoon than firm ones, since they collapse and pack tighter, so if your berries are soft, expect a slightly heavier spoon.
Strawberries are one of the few ingredients where the spoon table and the scale disagree most, because a spoon of sliced berries is so much air. For a sauce or a smoothie the difference is invisible, but for a cake where the fruit-to-batter ratio decides whether the crumb sets, weigh the berries. Frozen strawberries weigh more per spoon than fresh ones, since the ice adds mass — use them frozen in a sauce, and thaw and drain them before folding them into a batter.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of strawberries, count out about 31.6 teaspoons, and for 50 g, about 15.8 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 6.33 g, and doubling it means 8 teaspoons, or 25.33 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out teaspoons one by one is slow and error-prone, and a cup is faster and more accurate.
When should you weigh strawberries instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the strawberries until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate unwashed; use within 3 days.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of strawberries?
One level teaspoon of strawberries weighs approximately 3.17 g. That figure comes from dividing the cup weight of 152 g by 48, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many strawberries are in a teaspoon?
About one medium sliced strawberry, or two small ones. A teaspoon of sliced strawberries weighs about 3.17 g. Counting is a fair check for a garnish, but use the spoon for a sauce.
Do frozen strawberries weigh the same as fresh?
No — frozen strawberries weigh a little more per teaspoon, because ice crystals add mass and the berries pack more tightly. The difference is a gram or so per spoonful, which matters in baking but not in a sauce or smoothie. Thaw and drain frozen berries before adding them to a batter.
Should I measure strawberries whole, sliced or pureed?
Sliced is the standard for this table, and pureed strawberries weigh more per teaspoon because the air is gone. If your recipe calls for puree, weigh it instead of using these figures — a teaspoon of puree is closer to 5 g than to 3.17 g.
How many teaspoons of strawberries are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of strawberries weighs approximately 9.5 g, which is three times the teaspoon weight of 3.17 g. Use the tablespoon table on this page when a recipe switches between the two units.
How should I store strawberries?
Refrigerate unwashed; use within 3 days. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.