3 egg whites
2/3 cup white sugar
1 cup chopped fresh strawberries
1 teaspoon vanilla extract
1/2 cup white chocolate milk
1/2 cup butter, melted
4 cups fresh whipped whipping cream
5/8 cup white sugar
2 eggs, beaten
1/2 cup chopped strawberries
Preheat oven to 325 degrees F (165 degrees C).
Beat egg whites and sugar until stiff (opened with a fork). Orange zest, if necessary, to achieve desired consistency.
In a heavy bowl, beat egg whites and 2/3 cup sugar until very pale. Stir in strawberries, vanilla, milk, butter and 4 cups of cream. Beat until all is combined. Fold in sugar mixture, and pour into an ungreased 11x17 pan.
Whip 4 cups of softened butter or margarine in small bowl until light and fluffy. Stir in whipped cream until thoroughly combined; pour into pan. Stir vanilla back into moist pan. Spread chocolate mixture over Mousse, and press gently down Mousse will not stream clear. Let stand 1 hour, twisting knife round cake shell to prevent sticking. Remove from oven and smear with butter or margarine on sandwiched cake. Chill in refrigerator 4 to 8 hours before serving.