1/2 c. unsalted butter, softened
1/4 c. sugar
1/2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 env. unflavored gelatin
2 tbsp. water
3/4 c. strained lemon juice
1 c. sugar
2 tbsp. orange liqueur
2 c. whipping cream, chilled
1 1/2 pts. strawberries, chopped

Preheat oven to 350 degrees. Cream butter and 1/4 cup sugar in mixer bowl until light and fluffy. Add vanilla. Add mixture of flour, baking powder and salt; mix well. Pour into greased 10 inch springform pan. Bake for 20 minutes or until golden brown. Cool in pan. Chill for 15 minutes. Soften gelatin in water. Combine lemon juice, remaining 1 cup sugar, liqueur and gelatin in saucepan; mix well.

Cook over medium heat until gelatin and sugar dissolved, stirring constantly. Set pan in large bowl of cold water. Stir just until cool. Pour whipping cream into chilled mixer bowl. Beat until soft peaks form. Add lemon gelatin mixture, beating until mixed. Fold in strawberries. Spoon over crust. Chill, covered, for 4 hours or until set. Yield: 10 to 12 servings.