Arrange
remaining strawberry slices in pie shell.
Not exact matches
Sprinkle the tart with the
remaining tablespoon of sugar (omit this final sprinkling if your
strawberries are particularly sweet),
slice, and serve immediately.
Slice remaining strawberries; stir into the gelatin.
Place second cookie layer on
strawberries; top with
remaining pudding mixture and
sliced strawberries.
While the filling is cooling,
slice the
remaining strawberries in half (small berries can be left whole if desired).
Slice the
remaining strawberries, and mix all of the berries with the sugar and lemon juice.
Fold whipped cream into cream cheese mixture until evenly mixed; fold in
remaining 1/4 cup
sliced strawberries.
Thinly
slice half of the
strawberries, and leave the
remaining half whole.
Place a layer of
sliced strawberries over the mascarpone mixture, reserving the
remaining strawberries for the top.
Slice remaining strawberries and stir into cooled sauce.
With the
remaining strawberries, working from the center - out, angle the
strawberries slices, continuing around the dish until you have a flower - like pattern.
Add the
remaining water to the
strawberry juice, chill and serve with ice and
sliced strawberries for garnish!
Slice the
remaining strawberries and add them to the bowl with the crushed
strawberries.
Slice the
remaining strawberries and arrange them on top of the cake.
Slice the
remaining strawberries.
Allow the cake to cool to room temperature before
slicing, and then serve with the
remaining roasted
strawberries.