This recipe by Teresa Blackburn of @foodonfifth is the perfect use for all those beautiful in-season strawberries. Refigerate the topping for up to 3 weeks or freeze it in small jars to enjoy year-round.
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1. Add all ingredients to large bowl and stir to combine. Cover and let sit in refrigerator 8 hours or overnight.
2. Transfer to ceramic baking dish and bake at 300F about 3 hours. Mixture will thicken as it cools. Serve over ice cream, cheesecake, pound cake, biscuits, or pancakes.
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