We favored small to medium strawberries for this recipe. If your berries are quite large, cut them into 1 inch pieces instead of quartering them. Use a wand-style grater to zest from the limes, and avoid the bitter white pith. Cold or at room temperature, the berries and their sauce were wonderful spooned over biscuits and topped with whipped cream. Two pounds of strawberries makes enough for eight biscuit shortcakes.
Don't hull your strawberries before washing them; they may get waterlogged and lose flavor.
pounds strawberries, washed, dried, hulled and quartered
cup white sugar
teaspoons grated lime zest (2 to 3 limes)
teaspoon kosher salt