1 1/2 pts. fresh strawberries
1/2 c. sugar
1 tbsp. Kirschwasser
1 tbsp. lemon juice
3/4 c. water
2 env. unflavored gelatin
2 1/2 c. whipping cream

Place 1 pint strawberries, sugar, kirschwasser, lemon juice and 1/4 cup water in an electric blender container; cover. Blend until smooth. Sprinkle gelatin over remaining 1/2 cup water; heat until dissolved; stir into strawberry puree. Chill until mixture begins to thicken.

Whip 1 1/2 cups cream until stiff, fold into thickened strawberry puree. Spoon into a 1 1/2 quart mold. Chill several hours or overnight until firm. Unmold onto a serving plate. Decorate with remaining whole strawberries. Serves 8 to 10.