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Macerated Strawberries with Lime

4 cups

20 minutes

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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.

20 minutes


  • 2

    pounds strawberries, washed, dried, hulled and quartered

  • ¼

    cup white sugar

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Charles C.

can you also include the recipe for the whipped cream that's on the tv episode?

Lynn C.

Hi Charles -

For some reason that recipe never made it onto our website. I've included it below:
1 cup heavy cream
¼ cup sour cream
2 tablespoons packed brown sugar
½ teaspoon vanilla extract
Pinch kosher salt
*In the bowl of a stand mixer,* combine all ingredients. Using the whisk attachment, mix on low until uniform and frothy, about 30 seconds. Increase the speed to medium-high and whip until soft peaks form, 1 to 2 minutes.

The Milk Street Team

Claudia M.

This is now my favorite way to prepare strawberries - great over homemade shortcakes, store bought or just by themselves with whipped cream. Makes the non-local berries taste great!