• 2 pounds fresh strawberries
• 6 tablespoons icing sugar
• 3 tablespoons rum
• 3 tablespoons cointreau
• ½ pint double cream
• 3 tablespoons kirsch

Wash, drain and hull berries, and place in a bowl. Toss with 4 tablespoons icing sugar. Pour rum and Cointreau over them, and chill in refrigerator for at least 1 hour.

One hour before serving, whip cream until stiff; add remaining sugar, flavour with Kirsch and mix with the strawberries, tossing until every piece is coated. Keep cold until time to serve.