The recipe I am sharing today is for the whole strawberries. These were easy to do, and came out so delicious! They would make an excellent pie or tart filling, or ladled over fresh ice cream.
The trick, I learned, is to allow the berries to sit in contact with the sugar overnight. The strawberries absorb the sugar and plump up, allowing them to hold their shape a little better through processing. It’s an extra step that takes awhile (although, no extra effort!), but it’s absolutely worth it.