Ingredients
CRUST:1/2 cup butter, softened1/4 cup confectioners’ sugar1 cup all-purpose flourFILLING:2 pints fresh strawberries, divided2 tablespoons lemon juice3/4 cup sugar2 envelopes unflavored gelatin1/4 cup cold water2 cups heavy whipping cream, whippedRed food coloring, optional
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork.
Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool.
Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken.
Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.
