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Strawberries for Shortcake


"This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are."
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1 h servings 184 cals
Original recipe yields 6 servings

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  1. Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.

Nutrition Facts

Per Serving: 184 calories; 0.3 g fat; 47.7 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 29 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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I tried this with angel food cake and topped it with a mixture of cool whip (16oz) and cream cheese (8oz). The flavors blended well.

Man, that's GOOD! Thanks for sharing!!


Yummy!! Made it just like directed.Put it on top of Angel food cake,whipped cream,& chocolate chips.One of my favorites.Ty

Made it as recipe instructed. Very good.

followed the directions to the letter it was perfect

Made exactly as stated. And this is delicious. I will use this from now on for topping my shortcake with. Thank you so much for this recipe.

I thought it would be better with molasses rather than the corn syrup.