Wash and hull the strawberries.

Cut the strawberries in quarters.

Set aside.

Preheat the oven to 375 degrees F.

Lightly spray 1 pie tin or pie plate.

*For the crust:

In the base of a food processor add 14 cookie rounds, butter, and 1/3 cup sugar.

Pulse until the mixture becomes dense and well blended.

See picture in the recipe above.

Once the mixture is blended, scoop the pie crust into a pie pan.

Lightly press the mixture into the pan and set in the oven.

Bake for 10-12 minutes until golden brown.

Remove from the oven and let cool for 20 minutes.

*For the filling:

While the crust in baking, pour the water, 1 cup sugar, and cornstarch into the base of a sauce pan.

Whisk while cooking.

Let this mixture come to a boil.

Once lightly boiling, turn down heat and add 1 pound of the strawberries to the sauce pan.

Mash and mix the strawberries until fully blended and light pink.

Add three drops of red food dye {optional}

Cook time 5-10 minutes.

Set aside and let cool.

*To complete the pie:

Take the baked pie crust and add the remainder 1 pound of strawberries over the crust.

Pour the cool pie filling over the strawberries.

Lightly spread over the whole pie until evenly distributed.

Place the pie in the fridge for 2 hours to let cool and combine.

Top the pie with fresh whip cream.

Pour 1/2 cup of heavy whipping cream in the bowl of a stand mixer fitted with the whisk attachment.

Set the the mixer on medium high until the cream starts making light peaks.

Add two tablespoons of sugar.

Keep mixing until firm peaks are formed.

Top over the cooled Strawberry Shortbread Pie.