Strawberries and Cream Bars
2 pounds of strawberries, hulled and halved. (6 cups)
1 1/2 cups sugar
coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 teaspoon vanilla
1) In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and
puree until smooth. Pour into a 9 x 13 inch baking dish. Transfer to freezer
and scrape with a fork every 30 minutes until mixture is thick and slushy,
2 hours. Smooth top with rubber spatula.
2) In a large bowl, using an electric hand mixer, beat egg whites on high
until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase
speed to high and beat until stiff, glossy peaks form, 3 minutes. In another
bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes.
With a rubber spatula, gently fold whipped cream into the egg white mixture.
Pour over strawberry mixture and smooth with rubber spatula. Freeze until
firm, about 4 hours. Makes 12 bars.
This is a perfect recipe for the 4th of July!
