Strawberries & Cream Frozen Bars
2 lbs. strawberries, hulled 7 large egg whites
1 1/2 c. sugar 2/3 c. cold heavy cream
coarse salt 1 t. pure vanilla extract
In a blender, combine strawberries, 3/4 c. of sugar and a pinch of salt. Blend until smooth. Pour into a 9×13 in. baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixure is thick and slushy- about 1 1/2 hours. Smooth top with rubber spatula.
Beat egg whites on high with electric mixer until foamy. Gradually add 3/4 c. sugar with mixer on medium. Increase speed to high and beat until stiff, glossy peaks form. In another medium bowl, beat cream and vanilla on high till stiff peaks form, about 1-2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.