A strawberry filling in a pastry shell makes for a simple dessert that's perfect for summer. Melted ice cream makes a cool sauce to serve on top.
Heat the oven to 400°F. Bake the pastry shells according to the directions on the package. With most brands, you remove the top layer-which becomes a lid-after about 20 minutes and cook the remaining pastry a few minutes longer. Let the pastry cool completely before filling.
Meanwhile, mix the strawberry slices with the preserves. If the berries are super-ripe, you probably don't need the preserves.
Fill the shells with the strawberry mixture, then microwave ice cream on high for 20 seconds. It won't be entirely melted, but after you stir a few times you'll have a perfect vanilla "cream" sauce. Pour sauce over berries and top with the pastry lid. The sauce also makes an irresistible topping for brownies and fruit salad.