This procedure may be well known, but just in case: Using a cake pan that will fit the shelf in your freezer,
rinse each berry and remove the stem-top, place each berry top-down in the pan, taking care to keep
berry separated, place the full pan in the freezer for a few hours, until the berries are well frozen. You can
now store them in a zip-lock freezer bag until you ready to use them.
The name for this procedure is " Individual quick frozen" --(as if you cared !)
Here's another way to preserve strawberries (raspberries and peaches too) that will take a little less space. I have several sherbet, coffeecake, and other recipes that use a cup of chopped strawberries. Most also include a tablespoon or so of lemon juice as well. Even if the recipe doesn't have lemon juice, it never seems to hurt the final outcome.
So I chop strawberries into a cup measure (packed lightly), pour a tablespoon of lemon juice over, and then put into a pint zip lock bag. These can be laid flat in a 9 X 12 pan and frozen. When solid, I move the bags into a larger bag and label it. The berries are then ready for whatever recipe I want (or even for use in a smoothie), thawing quickly because of the flat shape. The space taken in the freezer is about half that of the "individual quick frozen" form, and they are less susceptible to freezer burn because the bags can be sealed with minimal air around the berries.