CRUST;
1/2 c. butter, softened
1/4 c. sifted powdered sugar
1 c. sifted flour

FILLING:

2 pts. strawberries
2 tbsp. lemon juice
3/4 c. sugar
2 pkgs. unflavored gelatin
1/4 c. water
2 c. whipping cream, whipped

CRUST: Cream butter and sugar. With fork, gradually stir in flour. Pat dough into bottom of springform pan. Prick with fork. Bake in preheated 350 degree oven for 10 minutes. Lower heat to 300 degrees, bake 20 to 25 minutes longer or until golden; cool.

Puree enough berries in blender to make 2 cups. Reserve remaining berries for garnish. Blend lemon juice and sugar into puree. Soften gelatin in water; warm over low heat to dissolve. Stir into berry puree; chill until mixture begins to thicken. Fold in whipped cream. Pour over crust; chill. Arrange remaining berries over top.