STRAWBERRY PIE
1. Bake and cool a 9-inch pie shell.
2. Wash and hull 1 quart fresh strawberries. Cut up one cup of berries.
3. Mix 1 cup sugar and 3 Tbs. cornstarch in 2-quart saucepan. Stir in 1 cup water until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear.
4. Stir in a few drops of red food color.
5. Cool at least 15 minutes.
6. Stir in remaining berries. Save a few for garnish.
7. Pour into pie shell. Chill until firm, about three hours.
8. Garnish with whipped cream and whole berries.
STRAWBERRY SHORTCAKE
1 box Duncan Hines yellow cake mix
3 large eggs
1/3  c. vegetable oil
½ c. sugar plus 3 Tbs.
3 pints strawberries, stemmed and sliced
3 c. heavy cream
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between pans. Bake about 30 minutes or until...