Strawberry season would come around when I was a kid, and I’d wake up one morning to sugared strawberries, which was the best surprise ever, and which my dad would make by sprinkling sugar over strawberries and putting it all in the fridge. I can even remember which container he would use. The sugar pulls the liquid out of the strawberries and you end up with syrupy strawberry goodness.
This year, when strawberry season came around, I realized that we had no choice but to reinvent it. We eat this with pancakes, but it also goes well on peanut buttered toast.
Makes about 4 cups of strawberry topping (plus one mug of strawberry drink)
Takes all night (plus 2–4 hours baking the optional caramelized sugar)
6 tablespoons white sugar or caramelized sugar
4 cups sliced strawberries
1/3 cup chopped fresh mint leaves
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Plant milk (optional)
In a large container, combine the strawberries, mint, cocoa powder, and vanilla extract. Put the lid on and put the container in the fridge. In the morning, it’s ready! Use a fork to serve these strawberries over pancakes or toast.
Fresh, rich strawberry drink: Drain the syrupy by-product from the bowl of strawberries into a cup and add 1–2 times as much plant milk as there is syrup. Stir it, then sip it. This is objectively amazing and might be the best part of the whole “Dad’s Strawberries” recipe.
Strawberry salsa: If you want something you can eat straight, decrease the sugar to 1/4 cup and replace the cocoa powder with 1/4 cup of cocoa nibs, and let it all sit for an hour instead of overnight.