- parchment lined cooking sheets
- Serves: 10
- 6 or 7 flat - round 8" pie shells (see below)
- a little on pie crusts sugar
- 1 pint sugared ahead of time strawberries
- 2 cups chilled Heavy Whipping Cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Prepare 2 "Wesson Oil Pie Crust" recipes or purchase 3 ready-made boxed pie crust (with 2 crusts each box), preparing 6, 8-inch round crusts.
Prick each crust, sugar and bake according to recipe or box. Let cool.
In a cold bowl whip cream, powdered sugar and vanilla until stiff. Fold in berries. Stack circles on a plate, spreading about 3/4 cup of mixture between each pie crust. Frost top with remaining cream mixture; garnish with remaining berries. Refrigerate at least 2 hours before serving.