Nothing beats fresh fruit in the summer. Whether you pick yourself, or visit a farmer’s market or your local grocery store, using fresh is best. This dessert is no exception. Simple flavors and simple instructions together give you a pure and irresistible combination. Try it this weekend and it’s guaranteed to become one of your favorites too.
Strawberry Whipped Cream Pie
1 – 1/3 c. graham cracker crumbs
1/4 c. sugar
1/4 cup flour
6 Tablespoons melted butter
Preheat the oven to 300 degrees. Mix everything together by hand, and press firmly into a 10-inch springform pan. The crust should also go up the sides of the pan about three inches. Bake in the oven for about 12 minutes, until it has firmed up a bit. Let it cool while you prepare the filling.
5 cups strawberries, washed and stems removed.
1/4 cup sugar
1 Tablespoon gelatin powder, soaked in 1/4 cup cold water
Roughly chop one cup of the strawberries and place in a small saucepan with the sugar. Cook until reduced to a puree. Remove from the heat, then stir in the soaked gelatin. Mix with the remaining strawberries, then immediately pour into the cooled crust. Spread the strawberry mixture out so the top is level, then prepare the whipped cream topping.
1-1/2 cups heavy cream
1 Tablespoon powdered sugar
1 teaspoon gelatin powder
2 tablespoons milk
Whip the cream and sugar to stiff peaks. Soak the gelatin in the milk for two minutes, then heat gently until dissolved. Gradually fold the whipped cream into the gelatin, then spread on top of the strawberries. Chill for several hours before removing from the pan and slicing.