Strawberry plants produce attractive fruit with fine flavor. Strawberries have a very high vitamin C content and are versatile as a dessert food. Most cultivars of strawberries are well suited to freezing and processing, as well as for fresh use. Many people enjoy eating fresh-picked fruit. Strawberries are also excellent for jams, jellies, and pies. Freshly sliced and sugared strawberries are excellent when served chilled either alone or over shortcake or ice cream. In addition, strawberries contain many antioxidants, which have anti-cancer properties.
1 cup sugar
3 Tbsp cornstarch
2 pints fresh strawberries, washed, hulled, divided
3 Tbsp strawberry gelatin
4 oz. cream cheese softened
1 (9-in) baked pie shell
Mix sugar and cornstarch set aside. Crush 1-pint strawberries, and add enough water to make 1 ½ cups. Place in a saucepan and bring to boil. Stir in sugar mixture. Stir constantly until thick and clear. Remove from heat. Add gelatin; stir until dissolved. Set aside. Mix cream cheese and 1 Tbsp hot cooked strawberries; spread mixture over baked pastry shell. Stand remaining uncooked strawberries, pointed end up, on cream cheese. Pour hot mixture over. Refrigerate until set, about 3 hours. Top with Whipped Cream.