1 pt. fresh strawberries (or 2 10 oz. frozen pkgs.)
2 pkgs. (3 oz. each) strawberry gelatin
1/4 c. sugar
1 pt. whipping cream

Omit sugar if using frozen strawberries.

Crush strawberries and drain the juice, reserve. Add enough water to the juice to make 1 1/2 cups. Bring the juice to a boil and stir in gelatin; dissolve and cool. Add strawberries and sugar. Whip cream until it stands in soft peaks and fold into strawberry mixture. Pour into a 2 quart ring mold or a 1 1/2 quart souffle dish with a 2 inch collar. Chill several hours or overnight. Serves 8 to 10.