Keeping strawberries, etc. fresh:

We're in berry high-season- more strawberries, raspberries and blueberries than we can manage every day.
If you can't eat or preserve them right away, here are two quick preserving options:
1/
Prepare a mixture of one part vinegar (white or apple cider vinegar) and ten parts water. Rinse the berries in the mixture. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit. Raspberries and strawberries will now last up to two weeks.

2/
Cut the fruit up, mix it in a bowl with two teaspoons of sugar. Your fruit is preserved for several DAYS - even a week.
Two teaspoons of sugar per pound of fruit is not a lot, and you can wash most of the sugar off when you are ready to prepare the fruit.