1 cup (250 mL) all-purpose flour
3 tbsp (45 mL) icing sugar
1/2 cup (125 mL) butter, softened
1/3 cup (80 mL) 35 % whipping cream
1 pkg (8 oz/250 g) Canadian Cream cheese, softened
1/3 cup (80 mL) sugar
1 1/2 tsp (7 mL) vanilla extract
3 cups (750 mL) fresh strawberries
1/2 cup (125 mL) strawberry jelly or red currant jelly
Combine flour, icing sugar and butter; mix with pastry blender until crumbly.
Press dough evenly over bottom and sides of 9 inch (23 cm) round or square flan pan or 9 inch (23 cm) pie plate. Chill 15 minutes. Bake in preheated 425 ºF (220 ºC) oven 8 to 10 minutes. Cool.
Whip cream until stiff; set aside. Beat Canadian Cream cheese until smooth; beat in granulated sugar and vanilla. Fold in whipped cream. Spread over bottom of prepared flan shell. Chill.
Wash, hull and dry berries. Arrange over surface of flan. Melt jelly over low heat; cool slightly. Carrefully spoon over berries. Chill at least 4 hours before serving.