Strawberries and Raspberry Puree and Cream

• 2 cups firm ripe strawberries
• 12 cup confectioners' sugar
• 1 cup thawed frozen raspberries
• 1 cup whipping cream
• 2 tablespoons sifted confectioners' sugar
• 4 -6 teaspoons Chambord raspberry liquor
• 3 -4 macaroons, crushed

1. FRAISES GLACEES:.
2. Wash and hull strawberries.
3. Put them in a pretty serving bowl and stand the serving bowl in crushed ice.
4. Put the raspberries in a food processor and puree.
5. Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar.
6. Pour the raspberry puree over the strawberries and gently toss to coat.
7. CREME CHANTILLY:.
8. Pour the cream into a chilled bowl.
9. Add the sugar and the Chambord and beat until soft peaks form.
10. TO SERVE:.
11. Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons.

firm ripe strawberries, sugar, frozen raspberries, whipping cream, sugar

Taken from www.food.com/recipe/strawberries-and-raspberry-puree-and-cream-190182 (may not work)