|Julian's Best Strawberry Shortcake|
(even with poor quality berries)
2-4 Tablespoons sugar
2 Tablespoons Grand Marnier
3 Tablespoons strawberry or raspberry jam/preserves
2 quarts fresh strawberries
Wash, hull and halve the berries. Place about 6 berries (12 halves) in a small sauce pan. Sprinkle the remaining berries with 2-4 tablespoons of white granulated sugar, stir in and taste for sweetness.
|Turning the berries regularly in the sauce improves flavor.|
With a fine sieve over a bowl, push the cooked berry mixtures through the sieve. Discard the solids and let the sauce cool for 10 minutes. Stir the sauce over the fresh sugared berries. Taste and add more sugar if required, although take care to make make the berries to sweet as to distract from the strawberry flavor. Let sit at room temperature for 2-3 hours, turning the berries in the sauce every 30 minutes or so.
If you would like my quick, always perfect biscuit recipe for use as a short cake, see my prior post on 7-Up Biscuits.