Strawberry Butter Crunch Crown
|Butter||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed (Packed)|
|Sifted flour||1 Cup (16 tbs)|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Strawberries||2 Pint, halved|
|Lemon juice||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Food coloring||3 Drop|
|Whipping cream||1 Cup (16 tbs), whipped|
Heat oven to 400Â°F.
Mix butter, brown sugar, flour and nuts with hands.
Spread in oblong pan, 13 x 91/2 x 2 inch.
Bake 15 minutes.
Stir baked crumbs with spoon.
Soften gelatine in cold water.
Mash 1 cup of the strawberries in saucepan.
Add lemon juice and sugar.
Bring to a boil, stirring occasionally.
Remove from heat, stir in gelatine until dissolved; add few drops of red food colouring.
Dip a few uncooked berry halves in this mixture and place on bottom of mould to form an attractive design.
Chill rest of mixture until partially set.
Fold in remaining berries and whipped cream.
Fill mould in layers by alternating the berry mixture and crumb mixture, starting with berry mixture and ending with crumbs.
(Make about 4 layers of each.) Chill.
Unmould by running a knife around bottom edge of mould; then dip in hot water for a few seconds.
Garnish with strawberries.
May be made a day ahead of time.