Strawberries for Shortcake

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
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.



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.