4 cups butter, softened
1 1/2 cups white sugar
2 eggs
3 cups ripe strawberries, sliced
1 teaspoon vanilla extract
1 cup half-and-half cream
3 tablespoons butter, softened
2 eggs
1 cup milk
1 (3 ounce) package strawberries with cream, sliced
6 tablespoons butter
2 teaspoons strawberry jam
1 (4 ounce) package strawberry flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (3 inch) round 9 inch springform pan pan or cake pans.
Cut the tops off strawberries cut from a flan or pretty serving tart. Pour cream into the bottom of a saucepan with the juice from the blackberries
Using a large teaspoon, combine strawberries and white sugar. Stir continuously until sugar is dissolved.
Stir beat egg whites into whipped cream until stiff but not muddled. Fold whipped cream in whipped cream, strawberry jam and strawberry gelatin into custard mixture. Pour mixture into prepared pan. Place pan in oven for 1 hour or until knife inserted in base comes out clean. Chill in refrigerator.
Bake in the preheated oven 20 minutes, or until filled to just below the edge of the pan. Cool on baking sheet for 12 minutes, then turn out onto a wire rack and cool completely.