When I was growing up, the strawberries were always my favorite part of strawberry shortcake. I especially liked the bright red, sweet juice and would often eat the sliced berries by themselves, maybe with some whipped cream. Here’s how I relive those desserts now. It’s easy enough for an afternoon snack, a weekend breakfast, or an elegant dessert.
Hull 1 quart of strawberries and place them in a nonreactive bowl. Add a teaspoon or two of sugar, just to start releasing the juices. Mash the berries with a berry masher or a potato masher (just not plastic, I broke one that way). Don’t cut them up on a cutting board because you lose all of the juice to it. Cover and let sit for a few hours, or as long as you can wait, at room temperature. Spoon berries and juice into a pretty wine glass or a clear bowl and top with whipped cream or ice cream.
Sweetened Whipped Cream
Whip 1 cup heavy cream and 2 Tbsp powdered sugar in a mixer or by hand until soft peaks form. Add a few drops of vanilla extract and continue to whip until stiff peaks form.