1 1/4 c. flour
1/2 lb. butter
4 tbsp. sugar

Mix until well blended. With the back of a spoon press into a 9 x 13 inch pan and bake 20 minutes at 350 degrees. Cool.

TOP LAYER:

1 (10 oz.) pkg. frozen red raspberries, thawed
1 (10 oz.) pkg. frozen strawberries, thawed
1 c. sugar
4 tbsp. cornstarch

Combine sugar and cornstarch. Add a small amount of liquid from the thawed berries and blend with the sugar and cornstarch then add rest of liquid berries. Cook over low heat until thickened. Cool. Pour on crust and refrigerate. Cut in squares and serve with whipped cream.