1 (16 oz.) pkg. frozen strawberries, thawed
1/2 c. sugar
1 tbsp. lemon juice
1/8 tsp. salt
2 egg whites
1 c. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla
1 (9 inch) baked pastry shell or graham cracker shell

Combine the strawberries, sugar, lemon juice, salt and egg whites that are at room temperature. Beat with electric mixer for 20 minutes. Do not underbeat, as beating is important for good volume. In another bowl, combine whipping cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold whipped cream mixture into strawberry mixture. Pour into baked pastry shell and freeze until firm; about 3 to 4 hours. If desired, garnish with whipped cream and fresh strawberries.