1 (16 oz.) pkg. frozen strawberries
2 large egg whites
1 c. sugar
1 c. heavy cream

Whip egg whites in large bowl (20 minutes); alternating with sugar and strawberries until very stiff. Gradually fold in cream by hand which has been whipped separately. Pour into large tube pan that has been prepared with graham cracker crust or you can use Lady Fingers. Freeze overnight.