|Butter||2 Tablespoon (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground almonds||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Strawberries||1⁄2 Pint, sliced divided|
Butter a 5-cup charlotte mold or a bowl with a 5-cup capacity.
Cut waxed paper to fit the mold bottom; butter the paper.
Line bottom and sides of mold with ladyfingers, cutting the ladyfingers to give a tight fit.
In a mixing bowl, cream butter and sugar until fluffy.
Stir in almonds.
Whip heavy cream until soft peaks form; stir cream into almond mixture.
Fold in 1 pint strawberries.
Mound mixture in prepared mold.
Cover with plastic wrap and refrigerate overnight or until set.
When ready to serve, run a knife around side of the mold; invert onto serving dish.
Carefully remove mold and paper.
Garnish with remaining strawberries.
Serve immediately after unmolding.