Tom wrote:
"Shortcake, strawberries, and whipped cream!" We agree simple is the best. Allowing the strawberries to flaunt their deliciousness without being crowded by extras.
"Dip the strawberry in sour cream, then brown sugar." wrote Judy Wilcox. I must admit that French strawberries do not need sugar, but sour cream does sound like a favorable mix.
Then Mary Ann said the same thing! It is a thing! "A bowl of fresh strawberries…washed & hulled…served with a large dollop of a sour cream & brown sugar mixture! ?"
Linda sent me this must-try recipe; I like how she added you need to make two pies!
LINDA’S STRAWBERRY PIE
I doubled the Whipped Cream Frosting recipe below. I bought a quart of Heavy Whipping Cream and used it all for the two pies.
I sliced the strawberries because it is easier to cut the pie.
Ingredients for 2 pies (one is just not enough): 1 – quart of Heaving Whipping Cream
2 – pints of fresh strawberries
2 – 8-ounce packages of cream cheese at room temperature (YOU CANNOT USE THE FAT FREE, SO DON’T EVEN THINK ABOUT IT!)
1/2 – Cup of Sugar (add more sugar if you want it sweeter)
2 – Teaspoons of Vanilla
2 – Graham Cracker, Chocolate, Oreo Cookie, or Shortbread pie crusts
I rub a whole lot of cinnamon into the entire pie crust, including the sides.
Whipped Cream Frosting
2 – cups heavy whipping cream 1/2 – cup sugar, powdered 10x 1 – teaspoon of Vanilla
Place mixing bowl and balloon whisk in freezer for 10 minutes. Combine cream and sugar in the chilled bowl fitted with the balloon whisk. Whisk on medium until stiff peaks form, about 3 minutes. Be careful not to over-whisk the cream, or you may make sweetened butter.
You must make the whipping cream first.
Add the cream cheese, sugar, and vanilla to the whipping cream. Blend until smooth.
Clean the strawberries and drain them on paper towels until dry. Slice and place them in the pie crust. Then fill the pie crust with the whipped cream cheese filling and place the pies in the refrigerator for at least 4 hours or longer, and your pies are ready to serve.
Gabriel a few moments in time ago.
Vicki shared a sweet strawberry memory,
Lemon mascarpone single-crust pie with fresh strawberries or raspberries. Although I was a kid picking strawberries for 25 cents a crate, mom packed vanilla cream cookies, which we would twist open and lay a big, juicy strawberry in the middle, put the top back on, and eat out sweet treat “sandwich.”
My friend Mo who create the most beautiful pottery, simply adds into a bowl.
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