“I saw this recipe in Taste of Home and it looked so pretty and delicious I couldn't resist trying it and posting it here to share. It is a very elegant looking dessert but so simple to make. The gingersnap crust is such a perfect complement to the strawberries. A scrumptious dessert without a lot of calories. I'm sure it will taste even more delicious when strawberries are in season. Prep time does not include time for chilling.”

Ingredients Nutrition


  1. In food processor, combine the gingersnaps, 2 T sugar and butter.
  2. Cover and process until blended.
  3. Press onto the bottom and up the sides of a 9-inch or 10-inch fluted tart pan with a removable bottom; set aside.
  4. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar.
  5. Stir in the chopped strawberries and water.
  6. Bring to a boil; cook and stir for 2 minutes.
  7. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened.
  8. Cool for 30 minutes.
  9. Pour into crust.
  10. Cover and refrigerate 2 hours or until set.
  11. Arrange sliced berries over filling.
  12. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.
  13. Remove sides from tart pan.
  14. Top with whipped cream, if desired.
  15. Refrigerate until ready to serve.
  16. Enjoy!

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