Defrost the raspberries according to the directions on the package. Press the raspberries through a sieve or put them through a food mill. The point is to eliminate as many of the seeds as possible. Discard the seeds and refrigerate the sauce until ready to serve.

Empty the strawberries into a colander and set the colander in the kitchen sink. Rinse the berries under cold running water. Use a paring knife to remove the stems from the berries. Place the still-wet berries in a mixing bowl and sprinkle with confectioners’ sugar. Refrigerate until ready to serve.

When ready to serve, place the berries in a dessert bowl and pour the raspberry purée over them. If desired, 2 or 3 tablespoons of liqueur may be added to the raspberry sauce. Suitable liqueurs would include Cointreau or Grand Marnier, Kirschwasser, or cognac.