2 pounds fresh strawberries, hulled and halved
3/4 pound fresh strawberries, pureed
1 1/2 cups sugar
3 tablespoons cornstarch
3/4 cup water
red food coloring, if desired
ready made pie crust roll (I used Pillsbury)
2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
Preheat oven to 475°
Lay ready made pie crust on baking sheet. Roll edge over once to create a decorative look. Prick pie crust thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool on cooling rack. Cut into 16 slices and set aside.
In a tall mixing bowl whip heavy cream until peaks form. Slowly add powdered sugar until stiff peaks form, add vanilla and mix until combined. Fill a piping bag or resealable 1 gallon bag with whipped cream. Place in refrigerator until needed.
In small saucepan, combine sugar and cornstarch. Whisk until well combined. Slowly pour in water and pureed strawberries, whisk constantly. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil and stir 1 minute; remove from heat and bring to room temperature. Whisk in a few drops food color if deeper red color is desired.
In 6 individual trifle dishes add strawberry halves, then pour cooled strawberry syrup on top of the strawberries. Pipe a layer of whipped cream and crumble 1 slice of baked pie crust over top. Form a second layer of strawberry halves and then pour cooled strawberry syrup on top of the strawberries. Garnish with a slice of pie crust and a dollop or piped whipped cream. Swirl with a coffee stirrer for a more fun look. Refrigerate until set, about 2-3 hours.
Recipe printed from http://TheSlowRoastedItalian.com/
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