Subscribe for $3 for three months

The Blue Owl Restaurant and Bakery

Yield: 7 servings.

For white-chocolate glaze:

1/3 cup heavy cream>

4 ounces white chocolate, chopped>

For cream-cheese filling:

8 ounces cream cheese, softened>

1 cup powdered sugar>

1 teaspoon vanilla>

16 ounces frozen whipped topping, >thawed>

To assemble pie:

1 (9-inch) layer butter-recipe yellow >cake, cooled (use a mix or your >favorite scratch recipe)>

1 (10-inch) deep-dish pie crust, baked >and cooled>

4 cups fresh strawberries>

1 (13.5-ounce container) strawberry >glaze (see note)>

16 ounces frozen whipped topping, >thawed>

2 ounces white chocolate, chopped>

2 teaspoons shortening>

To prepare white-chocolate glaze:> Heat cream in a small saucepan until steaming; add white chocolate. Remove from heat and stir until chocolate is melted. Set aside.

To prepare cream-cheese filling:> Beat cream cheese until fluffy; gradually beat in powdered sugar, then vanilla. Fold in whipped topping. Set aside.

To assemble pie:> Trim outside edge of cake layer so that cake will fit into the bottom of the pie crust; set cake trimmings aside for garnish. Split cake layer horizontally.

Spread 1/3 of cream-cheese filling in the pie crust. Invert the top half of the cake layer, cut side up, into the filled crust. Spread with 1/2 of the white-chocolate glaze. Spread remaining white-chocolate glaze onto the cut surface of remaining cake half.

Rinse and dry berries. Select a few of the prettiest berries; set aside for garnish. Stem and slice remaining berries. Combine sliced berries with strawberry glaze; stir carefully to coat. Spread about half the glazed berry slices over the cake in the pie crust. Invert bottom half of cake layer (glazed side down) over berries.

Frost sides and top of cake with remaining cream-cheese filling, smoothing the surface. (It should look like a frosted cake sitting in a pie shell.) Grind the reserved cake trimmings into crumbs; press into sides of cake. Arrange remaining glazed berries on top. Spoon whipped topping into a pastry bag; pipe on decorative rosettes.

Melt white chocolate with shortening; drizzle over top and sides. Garnish with reserved whole berries.

PER SERVING:> 1,045 calories; 61g fat (53 percent calories from fat); 41g saturated fat; 80mg cholesterol; 8g protein; 116g carbohydrate; 66g sugar; 2g fiber; 509mg sodium; 80mg calcium; 306mg potassium.

Note: Strawberry glaze is sold in the produce department of many grocery stores for use in making fresh-strawberry desserts.>