- 2 tbsp sugar
- 1 pound Strawberries
- 6 individual sponge cakes
- Whipped Cream
- First I pick and prepare the strawberries by washing them well and removing any bad spots. Store bought strawberries are ok to use if you don’t grow your own.
- I usually cut the strawberries in half unless they are large and then I quarter them. I prefer larger chunks of strawberries.
- I do not like any of the pre-made strawberry syrups. They are just too thick and too sweet. I prefer strawberries that are slightly sweetened and in their own natural juices.
- Here is how I accomplish this task.
- Once all the strawberries are cut up, I sprinkle one to two Tablespoons of sugar over the top. I want to see the sugar but I do not want it so thick that I cannot see the strawberries below. A little goes a long way.
- Once I have added enough sugar, I stir the strawberries to thoroughly incorporate the sugar.
- Then I sit the strawberries in the refrigerator. I typically do not cover my bowl, but doing so is ok.
- I allow the strawberries to sit for about four hours. I do check on them from time to time and occasionally give them a second stir.
- At this point you can taste test one of the strawberries or the syrup to see if you have added enough sugar.
- Keep in mind that the whipped cream is going to add more sweetness to the finished strawberry shortcake.
- Once the strawberries are chilled and the natural syrup has formed around them, it is time to serve them. I use store bought shortcakes. You can make them yourself or use angel food cake if you wish.
- Place your shortcake in the bottom of the dish, spoon strawberries and syrup on top, add whipped cream and sprinkles.
- Serve immediately. Enjoy!
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