3 large ripe strawberries, cut into 1/2 inch slices
1 cup sliced candied flakes
1/2 cup honey
1 1/2 tablespoons olive oil
1 1/2 teaspoons vanilla extract
6 tablespoons white sugar
1 teaspoon Ace athi
6 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Cut each individual piece of strawberries into six equal pieces and place in a medium bowl. Heat olive oil in heavy-duty saucepan or oiled griddle over medium heat. Blend strawberry halves into smooth sauce. Stir vanilla extract and sugar into strawberry layer; smooth mixture all together. Set aside. Beat egg whites into egg yolks with lemon oil. Pour mixture into egg yolks one at a time. Return pellet mixture to heavy-duty saucepan under heat. Stir gently to dissolve sugar.
Beat butter into strawberry mixture, scraping cubes with bowl to prevent sticking. Spread onto strawberry-filled shells. Gently crumble almonds and cranberries.
Bake at 375 degrees F (190 degrees C) for 25 minutes, or until strawberries are tender. Cover and refrigerate for at least an hour. Cool on wire rack. Serve hot or cold.