How Many Strawberries in a Pound? Hulled Strawberry Yield
A pound is about 35 medium strawberries (1 1/4 inches across) or 24 large ones (1 3/8 inches), going by USDA’s nutrient-database weights and its 6% for caps and stems. Hulled, a pound of whole strawberries gives about 0.88 lb ready to serve, and a pint about 0.66 lb (USDA Food Buying Guide). Quality changes the figure: USDA Handbook 102 gets 94% from good-quality berries and 86% from fair ones.
USDA yields for strawberries
From the USDA Food Buying Guide: how much ready-to-use or cooked product one pound as purchased gives. The figures work the same in metric: 0.88 lb per pound is 0.88 kg per kilogram.
| As purchased (USDA description) | Result, as USDA states it | Yield | Source |
|---|---|---|---|
| Strawberries, fresh; Whole, (Similar to Wild Strawberries) | 1 lb AP = 0.88 lb ready-to-serve raw strawberries (ready to use, raw) | 88% | FBG table |
USDA preparation yields for strawberries (Handbook 102)
From USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (1975): the weight left after each step, as a percentage of the weight before it. Percentages work the same in pounds and kilograms.
| Before preparation (USDA description) | After preparation | Yield | Item, page |
|---|---|---|---|
| Strawberries, raw, good quality | Flesh, raw | 94% | No. 2473, p. 111 |
| Strawberries, raw, fair quality | Flesh, raw | 86% | No. 2474, p. 111 |
| Strawberries, frozen, sweetened, whole | Thawed solids, drained | 59% | No. 2475, p. 111 |
| Strawberries, frozen, sweetened, sliced | Thawed solids, drained | 60% | No. 2476, p. 111 |
| Strawberries, frozen, unsweetened, whole | Thawed solids, drained | 91% | No. 2477, p. 111 |
How much is waste
USDA’s nutrient database (SR28, NDB 09316) lists 6% of “Strawberries, raw” as refuse: caps and stems.
How much to buy
At 88% (hulled, ready-to-serve strawberries):
| Ready to use | Buy as purchased |
|---|---|
| 1.00 lb (0.45 kg) | 1.14 lb (0.52 kg) |
| 5.00 lb (2.27 kg) | 5.68 lb (2.58 kg) |
| 10.0 lb (4.54 kg) | 11.4 lb (5.15 kg) |
| 25.0 lb (11.3 kg) | 28.4 lb (12.9 kg) |
Cost per usable pound
At 88%, the price as purchased becomes, per pound and per kilogram:
| Price as purchased | Cost per usable pound |
|---|---|
| $2.50/lb ($5.51/kg) | $2.84/lb ($6.26/kg) |
| $3.00/lb ($6.61/kg) | $3.41/lb ($7.52/kg) |
| $4.00/lb ($8.82/kg) | $4.55/lb ($10.02/kg) |
Example prices. Put yours in the food yield calculator.
The MiseKit app
USDA says 88% for strawberries. What does your last case say?
Book yields are averages. Your supplier, your cutter and your spec decide the real one. Run a yield test in MiseKit and it keeps every result, flags the cases that come in under your standard and costs each cut from what you actually got.
- Every test kept, by supplier and date
- Short cases flagged in dollars, not just percent
- Cut costs flow straight into recipe costs
Free for one location and one person. No card needed. Works on the phones your cooks already carry.
Run your own numbers
Good to know
- The Food Buying Guide’s 12% trim falls between Handbook 102’s good-quality berries (6%, caps and stems) and fair ones (14%, with green and spoiled berries), so weigh a flat after sorting to see where yours land.
FAQ
How many strawberries are in a pound?
About 35 medium (1 1/4 inches across), 24 large (1 3/8 inches) or 16 extra large (1 5/8 inches). USDA’s nutrient database weighs hulled berries at 12 g, 18 g and 27 g, with caps and stems at 6%.
How much does a pint of strawberries give?
About 0.66 lb of hulled berries, per the USDA Food Buying Guide. USDA’s nutrient database puts it higher, at 357 g (0.79 lb), so weigh a few of your pints if you cost by the pint.
How many strawberries do I need for 5 lb hulled?
About 5.7 lb of whole berries (5 ÷ 0.88).
How much do frozen strawberries give after thawing?
Unsweetened whole berries keep about 91% of their weight as drained solids, and sweetened ones about 59–60%, with the rest as liquid (USDA Handbook 102).
Sources
- USDA Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs (yield tables; public domain)
- USDA Agricultural Research Service, Agriculture Handbook No. 102: Food Yields Summarized by Different Stages of Preparation (1975; public domain)
- USDA Agricultural Research Service, National Nutrient Database for Standard Reference, Release 28 (refuse)
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.
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