Warm strawberry sauce and fresh strawberry syrup are some good strawberry topping recipes using whole frozen berries. The first recipe suggests using the sauce for a pancake topping and the second recipe suggests using the syrup for a waffle topping.
For the warm strawberry sauce recipe, whisk together 3/4 cup of sugar, 2 tablespoons of cornstarch and 1/4 cup of cranberry juice in a medium bowl. In a large skillet, combine 1 16-ounce bag of frozen strawberries with the cornstarch mixture. Next, bring to a simmer over medium heat, stirring often. Turn the heat down to low and simmer for five more minutes. Remove the thickened sauce from heat, letting it cool slightly before serving.
For the fresh strawberry syrup, thaw 1 pound of frozen, unsweetened strawberries. In a medium saucepan, combine the strawberries with 1 cup of sugar, 3 tablespoons of fresh orange juice and 1/2 teaspoon of finely grated orange zest. Next, bring the mixture to a boil. Lower the heat and simmer, softening the strawberries and thickening the syrup. The syrup reduces to one-third to one-half of its original volume in 15 to 18 minutes.
Remove from heat, and let cool to room temperature before serving. Strain the hot syrup through a fine mesh strainer before cooling for a thinner consistency.