Puree the berries in a blender or processor. Add the sour cream, light cream, sugar & rum or rum flavoring. continue blending until smooth. chill several hours or overnight. Garnish w/fresh strawberry slices.~~Pinch of Salt Lake

FRESH STRAWBERRY PIE
1 qt large, whole strawberries, divided
3 TBL cornstarch
1/3 cup water
1 TBL lemon juice
1/4 tsp salt
1 cup sugar
1 9" baked pastry shell
Whipped cream

Wash & hull the berries. Blend cornstarch & water in a small bowl; mix in 1/2 the strawberries. Puree in blender or processor. Add lemon juice, salt & sugar.Microwave on high, stirring every minute until mixture thickens, approximately 6 minutes (or cook over medium heat, stirring.) Cool. Arrange remainder of the berries in the baked pastry shell. Cover with cooked mixture. Chill until set. Garnish w/whipped cream.~~A Slice of Paradise

STRAWBERRY SPONGE ROLL
4 eggs, room temperature
3/4 tsp baking powder
Pinch of salt
3/4 cup granulated sugar
1 tsp vanilla
3/4 cup sifted cake flour
Confectioners' sugar
1 1/2 cups whipping cream, whipped w/sugar & vanilla
Fresh strawberries, sliced
Preheat oven to 400°. Line a greased jelly roll pan (15 1/2x10 1/2") with parchment or waxed paper & grease again.
Beat eggs w/baking powder & salt until very thick & light colored. Gradually beat in granulated sugar. The mixture should form a ribbon as it drops from the beaters. Stir in the vanilla & then fold in the flour gently. Pour the batter into the prepared pan, spread evenly & bake for 13 minutes or until done. (Watch carefully & don't overbake.) Turn immediately onto a clean towel that has been generously sprinkled with confectioners' sugar.
Quickly remove the paper & roll, jellyroll style, starting with the long side & enclosing the towel inside. Cool on a rack.
Unroll the cake, spread with the sweetened whipped cream & place sliced strawberries over whipped cream. Roll cake up & sprinkle with more confectioners' sugar. Cover & refrigerate until ready to serve.~~