1 qt. fresh strawberries
1/2 c. powdered sugar
3 tbsp. rum
3 tbsp. Cointreau
1 1/4 c. heavy cream
3 tbsp. kirsch

Wash and drain berries. Toss with 4 tablespoons of powdered sugar. Pour rum and Cointreau over berries and chill in refrigerator for at least 1 hour. One hour before serving, whip cream until stiff. Add remaining sugar and flavor with Kirsch. Mix with berries. Keep cold until time to serve.