Strawberry Dessert

Strawberry pie is delicious, but not everyone likes to be bothered with the pie crust part of the process. This recipe is similar in taste to the pie because it has fresh, sliced strawberries on top of the dessert and then is covered with a strawberry glace, but the crumb crust is simply patted into a 9" round cake pan. Simple enough, that with Mother's Day coming this Sunday, older children could make dessert for Mom. Blessings...

Recipe:

2 cups biscuit/baking mix
2 tbsps. sugar
1/4 cup cold butter

Mix baking mix and sugar. Cut butter in with a pastry blender. Pat mixture into a round 9" x 1-1/2" cake pan. Bake in a preheated 375 degree oven for 10 minutes.

While crust is baking, combine;

1/3 cup sugar
1/2 tsp. ground nutmeg
2 egg yolks
1 cup sour cream

When crust is done, spread sour cream mixture over crust and return to oven for an additional 20 minutes. Cool completely on a wire rack.

1-1/2 cups small strawberry halves (you may need a few more)
Glaze
Sweetened whipped cream

While dessert is cooling, wash and prepare strawberries, and make glaze.

Glaze:

1/2 cup of the strawberry halves
1/4 cup sugar
1 tbsp. cornstarch
1/4 cup water
a drop of red food color, if desired

In a small saucepan, combine the sugar and cornstarch. Add the strawberries and mash with a potato masher; add the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add a drop of red food color if you want a deeper red color in the glaze. Cool the glaze.

Assembly:

Arrange the remaining strawberry halves on top of the sour cream layer. Spoon the glaze over the berries. Refrigerate the dessert. Serve with whipped cream.

Serves: 6-8
Note: The crust is very firm, like a shortbread crust, when first baked and will soften in the refrigerator. You may want to make the dessert a day in advance. My husband preferred the softer crust, I love shortbread, so I was happy either way.