First things first : Don’t you dare wash them until you’re ready to eat them or use them – strawberries are like small sponges, ready to soak up all the water they can come into contact with, and once they’ve soaked it up they are quicker to turn to mush and rot away
Best case scenario : Remove any strawberries that are starting to look bad. Line a shallow bowl or rimmed plate with several layers of paper towels or a clean kitchen towel, place the strawberries in more or less a single layer on the towels, making sure none of the berries touch, cover tightly, and chill the berries until you’re ready to use them. Stored this way, very fresh strawberries will keep for several days. The closer you can create this dry (the paper towels soaks up excess moisture) and un-pressed (single layer) situation, the better.
Strawberries are one of the few sources, along with grapes and cherries, of ellagic acid , a compound which has been shown to prevent carcinogens from turning healthy cells into cancerous ones.