Macerated Strawberries

• 400 g strawberries, preferably a naturally sweet and not-too-big variety, hulled
• 55 g caster sugar

One to 2 hours before you intend to serve them, gently toss the strawberries with the sugar; the sugar will draw out the juices from the strawberries. Serve cold or at room temperature, allotting about 75g of strawberries per serving. Use the macerating liquid as part of the dish—pour it over the shortcakes and strawberries.