Graham cracker crust
1 c. sugar
1 tsp. vanilla
1/8 tsp. salt
4 c. strawberries, sliced
2 egg whites
1/2 c. whipping cream
1 tsp. lemon juice

Place 2 cups of berries in a large bowl. Refrigerate the rest. Add sugar, egg whites, lemon juice, vanilla, and salt; beat on low speed to blend, then on high until peaks form when the beaters are lifted, 15 minutes. In another bowl, beat whipping cream until soft peaks appear; fold whipped cream into the berry mixture. Pour into crust. Use 10 inch pan and arrange strawberry halves on top. Cover and freeze until firm, 12 hours.