Pick up a couple of pints of strawberries at the store, or stop by your local farmer's market, slice them up and sprinkle sugar over them. How much sugar you need will vary depending on how sweet your strawberries were to start with. Start with 1/4 cup and work your way up as needed. Some people macerate the berries and sugar but for strawberry shortcake I like to toss sliced strawberries in the sugar and let the mixture sit for an hour in the fridge, just like I do for my Sour Cream Pound Cake. There is always plenty of that sweet delicious strawberry juice when it's time to use them.