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Strawberries and Whipped Cream

First remove the hulls from the strawberries and see that they are clean and sound. Arrange them in a glass dish, put a layer of powdered white sugar between the layers of strawberries and stand the dish away in a cool place. Take one pint of cream, add to it the whites of three eggs and four ounces of powdered white sugar, whip this mixture until it froths, then allow it to stand for a minute or so; remove the froth as it forms and place it on a sieve standing over a basin, so that any cream that may drain from the sieve will not be wasted, then whip the cream again till it froths and remove the froth. Lay it on the sieve and proceed as before, from time to time turning back into the whipping-bowl any cream that has drained from the froth. Keep the whipped cream very cold and separate from the strawberries until a minute or so before serving, when it should be lightly laid round them, piling it as high as possible.