2 egg whites, room temp.
1/4 tsp. cream of tartar
Pinch of salt
2 c. whip cream
1 1/4 c. powdered sugar, sifted
2 to 3 c. strawberries that have been mashed or pureed, chill

Whip until stiff 2 egg whites, beat in 1/4 teaspoon cream of tartar; add a pinch of salt. In a larger bowl whip 2 cups heavy whip cream until stiff. Add 1 1/4 cups powdered sugar. Take chilled strawberry puree and pour into the larger bowl of whipped cream, gently fold in the egg whites, blend well.

Spoon into pretty glass or fluted champagne glasses. Chill 3 hours or overnight. Top with whip cream and whole strawberries. Serves 8.