Terry Pulliam Burd wrote:
> On Fri, 30 Apr 2010 20:21:21 -0700, "Bob Terwilliger"
> > wrote:
>
>> I've mentioned before that I like a lot of variety in what I eat. Strawberry
>> shortcake is no exception. Sure, I like strawberry shortcake made with a
>> sweetened biscuit as the base. But lately I've been intrigued by the idea of
>> something with a crisp exterior as the base instead.
>
> <snip>
>
> This is likely a bit farther afield than you intend, but it is really
> good and really easy - esp. good for last minute guests.
>
> @@@@@ Now You're Cooking! Export Format
>
> Strawberries With Crisp Wontons

Some people use a baked meringue.

I seem to vaguely recall a cheese cake in a brioche (sp?) wrapping that
was used as the base for strawberry's and whipped cream.
--
JL