The gentle California spring has favored us with a bumper crop of red, juicy strawberries these past two weeks, so bumperous we can get them 4 lbs for $5.00. Ordinarily, I wouldn’t buy so many, but I havehad 3 lbs in the house and as ripe as they are, there’s only one thing to do with ’em.
* for one pound: hull and slice into 1/4 inch slices, or whatever you like: just halve them if they’re small (these ones are mammoth).
* put them in a glass bowl and sprinkle with 1 tbsp sugar.
* cover with cling film, and shake gently but thoroughly to get the sugar everywhere.
* put them to stand at room temperature or in gentle sunlight for a few hours. Shake them around once in a while.
Serve with a dash of balsamic vinegar in a bowl by themselves or over shortcakes, dessert cups, or ice cream.
Sometimes too much of a good thing is just right.