For this, I enjoyed making up a batch of giant catheads with for this strawberry shortcake. I added some sugar to the recipe and cranked the oven temperature up because I wanted the top and bottoms brown and crunchy. My inspiration is Bob Light of Pastries A Go Go in Decatur Georgia. Bob cranks out trays of "MEOWth" watering catheads daily. Bob's the master. If you have the chance to visit; Decatur is a quaint picturesque city of a town right outside of Atlanta/Hotlanta.
As for the strawberries? Took me all of two minutes to slice fresh berries. I tossed them in sugar and about 1/4 cup of Chambord. I let them marinate in the refrigerator all day until dinner. Of course I made my giant catheads right before dinner. They look pretty just sitting on the kitchen counter waiting to be transformed.