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Simply Strawberry Shortcake

  • Strawberries

  • Sugar

  • Sarah Lee Pound Cake

  • Whipped Cream

Wash, core and slice the strawberries. Place them in a container with a lid, or a zip-lock baggie.

For 1 pint of strawberries, add 1/4 cup sugar. For more strawberries, add more sugar. It depends on how sweet you want your strawberries.  Gently stir until the sugar is thoroughly thru the strawberries.

Seal the container with the strawberries and sugar.  Put it in your fridge and refrigerate for several hours.  

To serve it:  slice some of the Sarah Lee pound cake.  Put it in a bowl.  Top with strawberries and whipped cream. Serve immediately.



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10-07-02 tgraydesigns
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