My mom made this recipe occasionally as a kid, and when I got married I discovered that my mother-in-law also made it. It's a great summer recipe, as it's frozen and uses lots of delicious strawberries. It's also extremely easy to make, and can be made ahead of time. Make some for the 4th of July!
1 cup whipping cream
3 cups sliced strawberries (or you can use 10 oz frozen strawberries)
2 egg whites
1 cup sugar
1 T lemon juice
1 tsp vanilla
1 graham-cracker crust (if you are using a store-bought crust, get the largest size you can find (a full 9 or 10 inches) or you'll have filling left over)
In a medium bowl, beat the cream on high speed until whipped. Set aside.
Using a blender or food processor, puree the strawberries until most large bits have been pureed. Pour into a large bowl and add egg whites, sugar, juice, and vanilla. Beat on high until mixture is very thick, fluffy, and a soft pink color, about 10-15 minutes.
Carefully fold the whipped cream into the strawberry mixture. Pour into the crust (the filling should be a few inches higher than the edge of the crust, but should stay as long as you mixed it long enough). Freeze overnight or until firm. Keep frozen until ready to serve.