7 egg whites
1 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla extract
4 pt. strawberries, hulled (whole)
2 c. heavy cream
1 qt. vanilla ice cream

Do not preheat oven. Butter two 10-inch spring-form pans.

In large bowl with electric mixer, beat egg whites with cream of tartar until they hold a soft peak. Add sugar, a little at a time, beating; beat meringue until it is very glossy and holds a semi-hard peak. Fold in vanilla.

Divide meringue between pans, smoothing tops. Put pans in oven and set to 275°F.

Bake meringue layers 45 minutes. Remove from oven. Cool meringue layers in pans on racks. Set aside.

If made ahead, cover with plastic wrap in pans. In a bowl, beat cream until it holds stiff peaks.

To assemble cake, use a large round platter. Loosen meringue layers from pan bottoms and put one layer on a platter. Working quickly, spread the ice cream onto the meringue on plate. Then top with half the strawberries and the last meringue layer. Then spread whipped cream on the top and sides. Finish off with strawberries on the top of cake. To serve, let everyone dig in with their own spoons.