2 c. fresh strawberries, washed and cut up
6 whole strawberries
1/2 c. granulated sugar
2 egg whites (room temperature is best)
3/4 c. heavy cream

In a medium size bowl crush chopped strawberries, then stir in 1/4 cup sugar. In another bowl, beat egg whites until they form soft peaks; gradually add 1/4 cup sugar while beating until stiff peaks form. In another bowl, beat cream until thick. Reserve about 1/3 cup, then fold in the rest of it, together with the beaten egg whites, into crushed strawberries.

Spoon into 6 sherbet glasses; top each with a dab of the reserved cream and a whole strawbery. Makes 6 servings.