Shortbread Filling & Sauce

Recipe provided by The Island Merchant, 302 Main Street, Hyannis.


  • 3 pints fresh strawberries, hulled and cut in half
  • 3 cups sugar
  • juice from 1 ½ large lemons


  1. Warm sugar and lemon juice over low heat until sugar just about dissolves, stirring. Add the strawberries and cook on low 10 to 15 minutes. The mixture should be at a low boil with some of the juices released.
  2. Turn heat off.

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