1 Hull the strawberries.
2 Wash strawberries and raspberries separately and drain on paper towels.
3 In a blender puree raspberries alongwith 1/2 cup of sugar and kirsch for about 30 seconds.
4 Add the remaining 1/4 cup of sugar if needed.
5 In a bowl put the strawberries and pour the puree over them.Cover and refrigerate for 5 hours.
6 Toss the strawberries gently to coat them with the sauce.
7 Serve cold with slightly sweetened whipped cream.