Macerated Strawberry Filling

A filling forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Strawberry Cream Cake, where it is originally used.

Ingredients

• 2 pounds (910 g) fresh strawberries medium or large, about 2 quarts (1.89 L), washed, dried, and stemmed
• 4 to 6 tablespoons (60-90 ml) sugar
• 2 tablespoons (30 ml) Kirsch ( optional)
• Pinch table salt

Method

1. Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons (60-90 ml) sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup (120 ml)).
2. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons (45 ml), 3 to 5 minutes.