Crust: 1 c flour
2 tbsp sugar
1/2 c butter
Combine flour, sugar, and butter until crumbly. Press evenly into a 9" x 9" or 7" x 11" pan. Bake at 400 degrees for 10 minutes ( 7" x 11") or 11 minutes (9" x 9"). Cool before placing strawberries on crust.
Filling: 1 3/4 c water
2 tbsp cornstarch
3/4 c sugar
1 box (3 oz) strawberry jello
1 tsp vanilla
1 lb basket fresh strawberries
In a saucepan, combine water, cornstarch, and sugar. Cook, stirring constantly, on high heat until clear and thick (7-10 minutes). Remove from heat and add jello and vanilla. Stir until jello is dissolved. Cool. Wash, hull, and cut each strawberry into 3-5 pieces. Spread evenly over cooled crust. Pour cooled jello mixture over strawberries. Chill at least 3 hours before serving. Cut into squares and top with whipped cream if desired.