2 1/2 pints fresh strawberries
1/2 c. granulated sugar
8 drops red food coloring (optional)
2 envelopes unflavored gelatin
3 lg. eggs, separated
3/4 c. milk
Vegetable oil
1 c. whipping cream
Strawberry Sauce (recipe follows)

Slice enough strawberries to equal 2 cups. Puree remaining berries, 1/4 cup sugar, and the optional food coloring in a blender or food processor. Transfer puree to a large bowl. Mix gelatin and remaining 1/4 cup sugar in medium size saucepan. In a small bowl, mix egg yolks and milk; stir into gelatin mixture and let stand 1 minute. Then cook over low heat, stirring constantly with a rubber spatula, until the gelatin is completely dissolved. Add gelatin mixture to pureed strawberries; stir to blend. Chill, stirring occasionally, 30 to 40 minutes until mixture mounds slightly when dropped from a spoon. Meanwhile, lightly oil the bottom and sides of a 9 inch cake pan or 8 inch spring-form pan.

Note: Aluminum or non-stick cake pans are fine but tin pans cause berries to discolor and can impart a metallic flavor. Line them with plastic wrap, smoothing out wrinkles. Arrange reserved sliced berries in a decorative pattern on bottom and sides of pan.

Beat egg whites with electric mixer in large bowl until stiff peaks form when beaters are lifted; fold into strawberry mixture. In same bowl, beat whipped cream until soft peaks form. Gently fold into strawberry mixture. Carefully pour into the prepared pan. Cover lightly and chill 6 hours or overnight. To unmold, run a thin-bladed knife around edges of Bavarian to loosen. If using a cake pan, dip it in warm water 5 seconds. Invert serving platter on cake or spring-form pan. Holding both firmly together, turn them over. Remove sides of spring-form pan or shake cake pan gently and lift off. Cut dessert in wedges; serve with Strawberry Sauce. Makes 12 servings.

STRAWBERRY SAUCE:

1 pt. strawberries, hulled
1/2 c. granulated sugar
2 tbsp. lemon juice

In blender or food processor, process all ingredients until smooth. Refrigerate sauce until ready to use. Makes about 1 2/3 cups.