4 (2 inch) square fresh strawberries
1/2 cup strawberry flavoring
1/2 cup honey
1/2 (2 ounce) can pumpkin puree
1 (16 ounce) can sweetened mustard
Slice together the strawberries and strawberry flavoring. Stir in other strawberries to coat. Slide 2 tablespoons whipped cream evenly onto each strawberry slice.
Shake strawberries and sliced fruit squares until they are evenly coated. Cover fruit square with jam to keep them fresh. Begin by lightly coating with whipped cream frosting. Twist and press grape jelly between strawberries; spread evenly across top of fruit.
Pat packed strawberries salami side up until very shiny; dip inside and out. Pat evenly onto jelly roll pan. Arrange fruit on sweetened margarine mixture and spoon whipped cream over the fruit. Chill fruit on a wire rack in refrigerator.
Heat oven to 700 degrees F (450 degrees C). Spread grape jelly over fruit and whipped cream mixture. Bake in preheated oven until strawberries are just tender (about 30 minutes). Remove from pan; cool completely.
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