Meringue:  

4 egg whites

1 cup sugar

Butter a sheet pan, and dust with flour.  With a pointed instrument, mark 3 circles, each 6 inches in diameter, in flour.  Preheat oven to 225°.  Beat egg whites, adding sugar a little at a time, until stiff.  Fill a pastry bag, equipped with a half-inch plain tip, with Meringue.  Dress a lattice pattern into 3 circles.  Bake Meringue for about 2 hours, or until dry.  Leave oven door slightly ajar to allow steam to escape.  

Cake:  

1 pint fresh strawberries

4 tablespoons confectioners’ sugar, divided

11/2 pints heavy cream

Wash strawberries, and remove stems.  Slice, or cut berries into small pieces.  Whip cream with 2 tablespoons confectioners’ sugar.  Carefully combine strawberries, two-thirds of whipped cream, and remaining sugar.  Place strawberry mixture between layers of Meringue.  Decorate top with remaining whipped cream and some nice strawberries. 

The Great Chefs of Virginia Cookbook