This year we have had another bumper strawberry crop. 2.5kilos every two days for between two and three weeks. We eat most of them of course, but just occasionally even we find our limit.
My solution to the extra is to make and freeze strawberry coulis. It takes approximately 10 minutes from start to freezer. I store them in foil ramekins and use them throughout the year as an accompaniment to yoghurt, ice cream, etc.
I am sure there are other recipes but this is the one I use.500gms strawberries, hulled 100gms castor sugar 100mls water
Put the strawberries in a liquidiser. Bring the sugar and the water to a gentle simmer for about five minutes, making sure the sugar is dissolved. Pour the syrup over the strawberries and liquidise. Pour into ramekins and freeze.