Strawberries and Cream Slices

21 Aug

Strawberries and Cream Slices

Chris jokes around that I am in charge of “D&D” when it comes to our entertaining.  No, it’s nothing pervy, it means that I take care of the décor and dessert.  When I know that we are entertaining, my mind immediately goes to dessert (duh).  I typically like to try new things each time, always with the threat of a failed first-time dish, but that makes things much more…exciting.  And trust me, it has definitely happened (hello broken cakes!).

We were on vacation when I made this dish and I am all for making things as simple as possible while getting my R&R on, and that includes baking.  We had stopped at a farm stand on the way and there were two baskets of delicious, plump, farm strawberries that were calling my name.  These would have been good on their own, but why not add some pie crust and whipped cream while we’re at it.  Because we all know everything is better with whipped cream.

Strawberries and Cream Slices (makes 8 servings)

1 box pre-made or homemade pie crust

2 cups fresh strawberries

5 Tablespoons sugar

2 cups heavy cream

Heat oven to 375 degrees

To macerate the strawberries, cut tops off then cut in half; place strawberries in a bowl and sprinkle 1 Tablespoon sugar over the top; allow to sit for 30 minutes (the juices will release and make a delicious syrup)


Allow the pie crust to come to room temperature (about 15 minutes); unroll and cut each dough round into four equal parts (eight in total); sprinkle 2 Tablespoons of sugar over the top of the dough and place on foil-lined cookie sheet; Bake for 10 minutes, or until golden brown

Baked Pie Crust

Whipped Cream: Pour cream and 1 Tablespoon sugar in mixing bowl; with electric mixer on high-speed, whip until stiff peaks form (about five minutes)

Strawberries and Cream

Serve the pie crusts with a scoop of strawberries and whipped cream on top


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