The strawberries are in their full glory.
I've made jam, we've eaten strawberry shortcake and strawberries and cream.
How else can we enjoy these beautiful berries before their season is gone? As I rummaged through my old recipes, I found this one for Fresh Strawberry Pie.
It is an old favorite that is easy and pretty.
Choose ripe, unblemished berries for this pie.
Make the glaze first so that it has time to cool as you prepare the cream cheese and strawberries.
You want to cool the glaze enough so that the berries do not cook, but do not chill it or the Jello will set and will not pour.
Plan to serve this beautiful pie the same day it is made to enjoy the beautiful berries at their freshest.
Fresh Strawberry Pie 1 baked 9 inch pie shell 1 tablespoon powdered sugar 3 ounces cream cheese, softened 1 1/2 quarts strawberries, sliced 1 cup sugar 2 tablespoons light Karo syrup 1 cup water 3 tablespoons strawberry Jello mix pinch of salt 3 tablespoons cornstarch

1. Make the glaze for the berries by combining the sugar, Karo syrup, salt, and cornstarch and water.
   Stir and cook over medium heat until thick.
   
2. When thick, remove from the heat and add the Jello mix.
   Stir well and set aside to cool.
   
3. Beat the cream cheese with the powdered sugar, spread carefully over the bottom of the baked pie shell.
   
4. Arrange the sliced strawberries over the cream cheese mixture.
   
5. Pour the cooled (but not cold) glaze over the strawberries.
   

This recipe can be made with other berries as well.
Try blueberries, raspberries or blackberries.
You would choose the appropriate flavor of Jello, of course.
Serve the pie as it is, or garnish each slice with a dollop of whipped cream and a sprig of mint.