HotmailBake your cake (from scratch) and eat it too!
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 Kid chef cooks holiday treats Nov. 27: A 13-year-old cook teaches the TODAY hosts how to whip up a turkey risotto that is perfect for the holidays. |
2 cups
I can remember my Grandma Sallie telling me that the best way to eat strawberries was to cut them up, put some sugar on them, and leave them in the refrigerator overnight. For best results, use fresh, ripe strawberries when they’re in season, but frozen berries can be substituted in a pinch. Sugared Strawberries can be layered with Yellow or Chocolate Butter Cake, or any No-Mixer Cake. When paired with “LCD” Vanilla Pound Cake and Whipped Cream, they make for an absolutely delicious strawberry shortcake.
INGREDIENTS
1. Wash the berries in a colander and let them drain.
2. Hull (cut the leafy tops off) the berries and quarter them with a paring knife.
3. Combine the berries and sugar in a large bowl and toss well with a rubber spatula for about 30 seconds, or until the berries are thoroughly coated with the sugar.
4. Refrigerate the berries for 4 to 12 hours — the longer the better.
5. Strain the liquid and reserve for another use. (It tastes terrific in fresh-squeezed lemonade.)
6. Use the berries right away or transfer the berries to an airtight container. Label, date, and store in the refrigerator for up to 5 days.
Equipment: Colander, mixing bowl
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