- Hull fresh strawberries and slice or chop them. Note that the finer you chop them, the more sauce-like the final product will be.
- Sprinkle the sliced or chopped strawberries with sugar to taste. Really ripe berries won't need a ton of sugar, but this method makes excellent use of ho-hum berries by sweetening them up and drawing out their juices.
- Cover and let sit (or mascerate, the sweet equivalent of marinate) until the sugar has pulled out the juices from the strawberries and created a sauce. The strawberries will get a bit saucy within 15 minutes—the longer they sit, the saucier they get. Taste before you serve them and add more sugar, if you like.
Use this Strawberry Sauce on ice cream, shortbreads, over yogurt, or on pancakes or waffles.
