2 pints strawberries, cleaned and stemmed
2/3 cup white sugar
2 teaspoon vanilla
Cut all of the strawberries in half. Set 1/3 aside and place the other 2/3 in a saucepan over medium high heat. Add the sugar and vanilla and cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat and let cool slightly. In a blender, puree about 1/3 of warm cooked strawberry sauce. Add the pureed sauce back into remainder of the cooked berries. Add the reserved raw berries to the warm sauce and stir in gently. Store in refrigerator or freeze a portion for later use. To serve spoon over vanilla ice cream and top with whipped cream.
Note: Martha Stewart has a similar recipe, although she suggests roasting them on a cookie sheet (300F for 1 hour 45 minutes). Prior to baking she drizzles them with honey and tosses gently to coat. The recipe works well and could be substituted if you are avoiding white sugar.
Non-Cooked Strawberry Ice Cream Topping
1 pint strawberries, cleaned and stemmed
1/4 cup white sugar (more if berries are not sweet)
2-3 Tablespoons strawberry vodka
Cut all of the strawberries in half and sprinkle with the strawberry vodka. Add the sugar and stir gently to combine. Let the berries sit in a bowl on your counter, covered, for 2-3 hours gently turning every 30 minutes. Place 1/3 of the berry mixture into a blender and puree. Pour mixture over the berries and stir to combine. Spoon over vanilla ice cream and top with whipped cream.