A classic shortcake made of spongecake topped with strawberries and cool whip.
-By Christine (Salzer) Strommen
1 pint Strawberries
½ cup sugar (to taste)
4 spongecake dessert cups or biscuits
- Quarter strawberries.
- Mix sugar into strawberries. Let stand at room temperature for a minimum of 2 hours.
- Divide the juice between shortcakes. Divide strawberries on top of cakes. Top with cool whip.