Macerated Strawberries

In the past few weeks, local strawberries have arrived at the farmer’s markets and wow you should see the lines. Willow Creek Orchards went through countless quarts of strawberries in what appeared to be record time in Phoenixville on Saturday.  I resisted the purchase this week because our very own backyard berries are ripe right now and ready for picking. My kids love to hunt for those juicy ripe berries, and while most of them make it into the container, quite a few make a detour into their mouths and the mouth of our black Lab Ruby.

I am going to share one of my favorite desserts growing up. My mom would make it when strawberries were in season.  Once I finally started making this myself, I couldn’t believe how easy it was. Macerating with sugar and lemon juice allows the strawberries to release their own juices, making them taste even more bright, ripe and luscious. They get a bit syrupy and really, really lovely.

For a grown-up version, substitute about 2-4 Tablespoons of Grand Marnier for the lemon juice. 

You could also substitute about 2-3 Tablespoons of balsamic vinegar for the lemon juice, and garnish with a chiffonade of fresh basil or mint.

Macerated Strawberries

2 quarts strawberries, rinsed, drained and hulled, sliced ¼” thick

¼ cup sugar

Juice from one lemon

In a large bowl, gently toss the strawberries with sugar and lemon juice. Allow to remain at room temperature for up to 1 ½ hours, stirring gently every now and then, until the berries release their juices. You can then chill them for about 10 minutes in the refrigerator if you’d like, but they need to be eaten right after, or the berries will turn mushy, which you don’t want.

You can enjoy the berries simply on their own or served with fresh whipped cream/crème fraiche for incredible strawberry shortcakes. They can also be served over ice cream or yogurt, or atop a slice of grilled pound cake/angel food cake, or as a filling for crepes.