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Remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
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For glaze, in a blender or food processor add 2 cups of the strawberries. Cover and blend or process until smooth. Add water to the mixture to equal 1-1/2 cups.
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In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)
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Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.
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Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each.
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Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Top with a generous dollop of sweetened whipped cream for serving.
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