2. Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries. Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.