strawberries and cream bars

the goods:

2 pounds strawberries, hulled, halved if large

1 and 1/2 cups sugar

7 large egg whites

2/3 cup cold heavy cream

1 teaspoon pure vanilla extract

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and puree until smooth. Pour into a 9-by13-inch dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.

In a large bowl, using an electric 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 medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 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 squares.