4 egg whites
1/4 tsp. cream of tartar
1 c. sugar

Heat oven to 225 degrees. Use 8 or 9 inch round layer pans as a template and draw and cut out 3 round circles from brown paper. Turn the round cake pans upside down and place the brown paper circles on top. Beat egg whites and cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Shape meringue into three 8- inch circles on brown paper. Bake 1 hour. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling meringue and remove brown paper. 1 to 2 tbsp. sugar

Beat whipping cream and sugar in chilled bowl until stiff. Stack meringues, spreading whipped cream mixture between layers and over top. Refrigerate at least 2 hours. Arrange sliced fruit on top and serve. If you wish, an additional 1 to 1 1/2 cups of sliced strawberries can be folded into the whipped cream.