So, what do you do with 9 quarts of strawberries?

You make strawberry rhubarb jam!

Here's the recipe:
About 10-12 large stalks of rhubarb (2½ cups when cooked)
Ripe strawberries (1 cup when crushed)
5½ cups of sugar
Juice of ½ lemon (optional)

OR....

...You make cake.

Two layers of white cake with strawberry-rhubarb jam in the middle, cream cheese icing and topped with sliced strawberries. I still have lots of strawberries left, which might mean more experimenting with jam. Fun!
And definitely some strawberry shortcake (made with biscuits, of course) is in order very soon.