Serves 6-8

2 lb. fresh strawberries, rinsed, hulled, and sliced (about 4 cups)
1 Tbs. granulated sugar
2 tsp. balsamic vinegar
8 to 10 medium fresh basil leaves
optional: serve over vanilla ice cream

NOTE: I have found the easiest way to hull the strawberries is to insert a straw at the bottom if the strawberry and push all the way through so the stem pops out.

In a large bowl, gently toss the strawberries with the sugar and vinegar.

Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)

If you want to slice the basil thin, stack the leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.

Portion the strawberries and their juices among small dessert bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.

I prefer mine plain as well as over vanilla ice cream.

Serving Suggestions

  • Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche or whipped cream.
  • Serve over vanilla ice cream and garnish with basil.
  • Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
  • Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
  • Spoon the strawberries over a poached or roasted peach half.
  • Use the berries as a filling for crêpes or a topping for waffles.