Fresh Strawberry Icebox Cake
1/2 cup cold water
2 cups strawberries, sliced fine before measuring
1 cup sugar
1 cup hot water
4 teaspoons lemon juice
1/2 teaspoon salt
4 egg whites
1/2 cup sugar
1 cup whipping cream
Mix berries and 1 cup sugar together and let stand five to ten minutes, stirring several times, to draw out juice.
Soften gelatin in cold water and dissolve in hot water.
Add dissolved gelatin, lemon juice, and salt to berries and stir well.
Cool, and when mixture begins to thicken, fold in stiffly beaten egg whites to which remaining one-half cup sugar has been added, and whipped cream.
Line sides of glass baking dish or large mold with halved lady fingers.
Pour in half the filling, cover with layer of halved lady fingers.
Chill for 24 hours, or until thoroughly congealed.
Put onto platter and garnish with whipped cream and fresh strawberries.
Pieces of stale cake may be used in place of lady fingers if desired."