We like chunks of strawberry in our strawberry topping for shortcake, pancakes, or whatever else we feel like putting the topping on. The metal potato masher was my tool of choice to mash 1/2 of the strawberries w/sugar, then I'd slice the rest with a paring knife to mix in.
That was until I bought the pineapple corer/cutter that took both hubby and I to operate...juice everywhere.
Never one to throw an $8 kitchen gadget out, I started using the pineapple cutter for strawberries! It works like a charm, as you can see in the photo!
clean and top strawberries, cut out any damaged areas
put half of the strawberries in a medium mixing bowl, add the amount of sugar you wish to use. Start cutting the strawberries apart using the pineapple cutter or biscuit cutter, push any stuck pieces in the pineapple cutter back into the bowl, and cut while stirring to mix the juices in with the sugar. This first round of cutting I take a little longer with to get more uniform sized chunks of fruit.
Add the rest of the strawberries and start chopping them into the bowl, this time allowing bigger chunks to remain. You still have plenty of juice, but there is more nice chunks of strawberry vs juice.
Pour your strawberry topping into storage container with a tight fitting lid [I use the As-Seen-On-TV green storage boxes for fruit & veggies because they do work, I have two sets.] Let chill in the fridge at least an hour before serving.