1 stick butter (no substitutes)
1 lb. powdered sugar
1 pt. whipping cream
2 qts. fresh strawberries
Beat the eggs into the butter and sugar and spread over the crumbs then you bake @350 just until lightly brown, then take out let cool.
Sprinkle half of crumbs in a 13 x 9 glass pan. Cream softened butter and sugar; beat in eggs one at a time and continue beating until very creamy. Spread mixture carefully over crumbs. Wash and hull berries; layer berries over butter mixture. Whip cream until quite stiff and spread over berries. Top with remaining crumbs. Cover and refrigerate 8 hrs. or overnight. Top each serving with a stemmed berry.