8 egg whites
2 cups sugar
8 cups strawberries, sliced
1 – 1 ½ pints of whipping cream
whole strawberries to decorate the top
Preheat oven to 325 degrees. Grease two cake pans and line the bottom of each with lining cut from a brown paper bag.
In large bowl of electric mixer, beat whites of 8 eggs for 30-60 seconds until foamy. Gradually add 2 cups of sugar 1 tbsp at a time, beating until sugar is completely dissolved and soft peaks form.
Turn into the cake pans. Place in the oven for 45-60 minutes, until the meringue is a light golden brown. Place on wire rack to cool thoroughly. The center will drop.
Carefully remove from the pans and expect the meringue to fall apart. Carefully peel off the paper. Just stick the pieces on and secure with the filling if needed. Layer the first layer with at least ½ the filling, and put the remaining filling on top. Top the cake with sliced strawberries to decorate.