This recipe originally accompanied Chocolate Shortcakes with Vanilla Ice Cream, Strawberries and Fudge Sauce.
Recipe information
Yield
Makes about 3 cups
Ingredients
2 12-ounce baskets strawberries, hulled, sliced (about 4 cups)
2 tablespoons sugar
2 tablespoons banana liqueur or brandy
Preparation
Combine all ingredients in medium bowl. Let stand at room temperature 2 hours or refrigerate up to 4 hours.
