Lightly rinse the strawberries with the hulls left on. After rinsing, cut the hulls off and slice the strawberries in any way you like.
If you like, pour condensed milk on the strawberries (or dip them in the condensed milk) and serve.
Small or bruised strawberries are best used for making jam. See Recipe ID: 1740331 You can cut them up and store them in the freezer until you're ready to use them.
I also recommend serving strawberries with granola, yogurt and honey. See Recipe ID: 2516757.
Story Behind this Recipe
This is the standard way of preparing a strawberry. You don't have to cut off the stem if you are eating the strawberry whole. If you add lemon juice to the water when rinsing, it enhances the sweetness of the strawberries and makes them even more delicious. For Strawberry Sauce, see Recipe ID: 2311120.
In Step 1, Rinse the strawberries in a bowl filled with water. Make sure you cut off the hulls only after rinsing the strawberries. If you remove the hulls before rinsing, the vitamins from the strawberries will be washed out. Choose strawberries that are glossy and have dark green hulls. Check both the front and back of the strawberry for bruises.