Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 cup heavy whipping cream
1 cup shredded coconut
Directions
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, softened butter, and powdered sugar until crumbly dough forms.
3. Press dough evenly into bottom of greased 9×9-inch baking dish.
4. Bake the crust for 15 minutes or until lightly browned. Remove from the oven and let cool completely.
5. In a separate saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring constantly. Let cool.
6. Whip the heavy cream until stiff peaks form, then gently fold in the cooled strawberry mixture.
These are eaten and I get a crumb; they never survive a minute out of the oven.
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