- crackers - 10 pieces
- sugar - 1 cup
- melted butter - 5 Art. spoons
- unsweetened cranberry juice - 1/2 cup
- Strawberries - 900 Grams
- cornstarch - 1/4 cup
- salt - 1/4 teaspoons
- fat cream - 1/2 cup
1. Peel the strawberries and finely chop. Several berries reserve for the decoration of the pie. Preheat the oven to 175 degrees. 2. In a food processor, mix crackers with 2 tablespoons of sugar. Add the butter and mix until the mixture looks like wet crumbs. 3. Put the mixture in a cake mold and press it against the surface. Bake until the crust is light brown, about 12 to 14 minutes. Put the crust on the grate and allow to cool. 4. Meanwhile, in a medium saucepan mix 3/4 cups of sugar, cranberry juice, 2 cups of strawberries, cornstarch and salt. 5. Using a potato press, mash the strawberry mass. Bring to a boil, reduce heat and cook over low heat, stirring until the mixture becomes very thick, about 1 minute. Remove from heat and allow to cool slightly. Stir with the remaining strawberries. 6. Pour the filling over the cooled pie crust. Put the cake in the refrigerator for at least 4 hours (or up to 1 day). 7. Whip the cream in a large bowl with a mixer. Add 2 tablespoons of sugar and continue to whisk. 8. Lubricate the whipped cream cake, leaving the borders around the edges for 3.5 cm. Decorate the cake with whole strawberry berries and serve.
Servings: 8