Yield: 6 servings
2 pint baskets fresh California strawberries, stemmed
3 egg whites
2 1/2 teaspoons vanilla
1/3 cup granulated sugar
3/4 cup whipping cream, whipped
2 to 3 tablespoons powdered sugar
1 tablespoon lemon juice
Puree one pint of the berries in an electric blender. In large bowl combine puree, egg whites and 1 teaspoon of the vanilla. Beat with electric mixer until frothy and pale, about 2 minutes. Gradually beat in granulated sugar. Fold in whipped cream. Place in freezer 1 hour. Mix to blend thoroughly. Freeze until firm, about 3 hours. Meanwhile, slice the remaining berries. Toss with the remaining vanilla, the powdered sugar and lemon juice; cover and chill. To serve, allow frozen mixture to stand at room temperature 10 to 15 minutes. Spoon into dessert glasses. Spoon some of sliced berry mixture over serving.
Thanks to the California Strawberry Commission for this great recipe.