Strawberry Recipe

Prepare and macerate

Wash the strawberries under cold running water and gently pat them dry with paper towels. Hull the strawberries by removing the green tops and any white core if desired. Slice larger berries into quarters and halve smaller berries so pieces are roughly uniform (about 1/2-inch to 3/4-inch pieces). Place the sliced strawberries in a medium bowl. Sprinkle the granulated sugar evenly over the strawberries and drizzle the lemon juice on top. Toss gently with a rubber spatula or spoon to coat all pieces. Let the mixture sit at room temperature for 15–30 minutes so the strawberries release their juices and become slightly syrupy (maceration). Stir once or twice during this time to redistribute the juices.

Taste the macerated strawberries and add the pinch of freshly ground black pepper if you want a subtle savory contrast. Finely chiffonade or slice the mint leaves and sprinkle them over the strawberries just before serving for a fresh herbal note. Serve the strawberries alone, spooned over yogurt, pancakes, ice cream, pound cake, or folded into whipped cream.