1 quart large fresh strawberries
sifted confectioners' sugar
2 1/2 cups whipping cream

1. Remove hulls from berries; cut berries into quarters.

2. Place 1/4 of berries in straight-sided glass container; sprinkle with confectioners' sugar.

3. Whip cream until soft peaks form.

4. Cover berries with 1/4 of whipped cream. Repeat layers of strawberries and cream; sprinkle each layer of berries with sugar.

5. Let stand several hours.

6. Serve over pound cake or angel food cake.

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