1 qt. fresh strawberries
1/3 c. amaretto
2/3 c. water
2 to 2 1/2 doz. ladyfingers
1 c. butter, softened
1 c. sugar
1/2 c. Amaretto
1/4 tsp. almond extract
1 1/3 c. finely chopped almonds, toasted
2 c. whipping cream
Strawberry sauce (recipe follows)

Wash and hull strawberries; drain well. Line bottom and sides of a 3 quart glass bowl or mold with waxed paper. Combine 1/3 cup amaretto and 2/3 cup water in a small bowl; mix well. Brush over ladyfingers.

Cream butter and sugar until light and fluffy. Add 1/2 cup amaretto and almond extract, mixing well. Fold in almonds.

Beat whipping cream at medium speed of an electric mixer until soft peaks form. Fold whipped cream into butter mixture. Line bottom and sides of bowl or mold with lady fingers. Arrange about 10 strawberries between the ladyfingers. Layer whipped cream mixture, remaining strawberries, and ladyfingers. Repeat layers. Cover bowl with waxed paper. Place a plate over bowl; refrigerate overnight.

Unmold, remove waxed paper, and serve with strawberry sauce. Yield: about 12 servings.

STRAWBERRY SAUCE:

2 c. fresh strawberries
1/4 to 1/3 c. sugar
1 1/2 tbsp. Kirsch
1/2 tsp. lemon juice

Wash and drain strawberries; puree in blender. Add remaining ingredients; mix well. Yield: 1 3/4 cups.