Preparing the Strawberries
Rinse the strawberries. Under running tap water, lightly rinse the entire batch to allow any dirt particles to wash off. It's easier to do everything at once instead of one at a time.
Dry the strawberries. Pat the fruit dry with paper towels to soak up any excess water.
Hull the strawberries. Position the strawberries horizontally and slice the tops off with a sharp knife, so that you end up with a clean and flat top.
Slice the strawberries. You can leave them whole, but cutting them will allow the maximum amount of flavor to soak in.
Macerating the Strawberries
Choose a mixture. The most basic and easiest approach is to use two tablespoons of sugar per pound (450g) of strawberries. For variations, try one of the following suggestions: 1/2 cup simple syrup for 2 cups strawberries. 2 tablespoons Cointreau and 2 tablespoons icing sugar (sifted) for 2 cups strawberries. 1/4 cup honey and 4 tablespoons (59.1 ml) orange flavored liqueur for 2 pints (2 cups whole) strawberries.
Mix the ingredients. Prepare your mixture in a separate bowl before adding the strawberries.
Mix the marinade and strawberries. Add the strawberries to the marinade bowl. Make sure the fruit is fully covered in the mixture.
Allow it to stand. Leave it alone at room temperature for 15 to 30 minutes.
Serving the Strawberries
Eat the macerated strawberries as they are. Having the strawberries soak in the flavors, especially a honey or orange liqueur, already makes them sweet to enjoy by themselves. The syrup that forms will make them a dessert in their own right.
Add the macerated strawberries as a topping. Enhance your favorite desserts such as ice cream, cheesecake, or dessert pies. (You may need to drain off some of the syrup, depending on what you're adding the strawberries to).
Mix the macerated strawberries in yogurt. Lighten up plain yogurt and stir them for a sweet nutritious breakfast.
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