My husband brought home several quarts yesterday so I spent the morning preparing the berries for strawberry shortcake for dinner and had a couple of quarts to put in the freezer for later.
First the berries must be capped. I find a paring knife is the most effective method to accomplish this.
I run cold water into my salad spinner and toss the capped berries in for a couple of rinses. Sand, soil and leaves are rinsed away.
Then I give them a spin to dry them.
Slice the berries and add sugar. I use a potato masher to mix the sugar and create juice. The amount of sugar is a matter of preference.
Ready for shortcake and a couple of quarts for the freezer.
There are several options for the shortcake. My grandmother made a sweet biscuit that is the traditional Southern shortcake. Another option is pie crust. I like the crunch of the pie crust especially when the berries are very juicy. Today I used a pound cake mix.
Assemble the cake and berries, top with topping of your choice.
There is no right or wrong way to make strawberry shortcake. I guess the "Supreme Strawberry Shortcake" would be my grandmother's homemade sweet biscuits and real fresh whipped cream. That said, I think my grandmother would have enjoyed the shortcake I prepared for supper.