This recipe has been shared in Martha's Everyday Food Magazine and at Pip and Ebby's blog where you can see the original recipe along with pictures. I served this dessert at my recent book club meeting and it was a huge hit. It will become a Summertime staple at my house!
Prep: 20 minutes, plus freezing time
Yield: 12-15 bars
In a blender or food processor, combine:
2 pounds strawberries, hulled and halved
3/4 cup sugar
Pinch of coarse salt
Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.
In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.
In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:
2/3 cup cold heavy cream cream
1 teaspoon vanilla
With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.