1 cup strawberries, crushed
1/3 cup sugar
Juice of 1/2 lemon
1 Tablespoon butter
1 rounded Tablespoon of cornflour
2-3 cups ripe strawberries
Crush 1 cup of berries in blender, put puree in pot with sugar, butter and lemon juice. Stir when boiling, thicken with cornflour, then remove from heat and cool a little. Pour over strawberries neatly arranged pointed side up in a pastry shell and chill.
Serve with cream.
Impressive to look at and very tasty.