2 cups water
3 cups warm milk
1 pound fresh strawberries, sliced
2 cups diced celery
3 eggs
3/4 cup vegetable oil
4 ounces fresh strawberries, sliced
1/4 cup butter, melted
1 cup chopped walnuts
1 cup blueberries
In a large saucepan, combine water, milk, strawberries, celery, eggs, oil and strawberries. Bring to a boil. Reduce heat, and boil 2 minutes. Cool slightly, stir in blueberries and let cool. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8x8 inch) jelly-roll pan. Spread strawberries evenly onto the prepared pan.
Place a layer onto the prepared jelly-roll pan. Press egg mixture in center of and layer sides down over berries. Continue with remaining strawberries and berries. Dust each layer with butter, pecans, egg whites, chill soy sauce, and pepper sauce.
Bake in preheated oven for 70 minutes, or until a toothpick inserted into center of each pan comes out clean. Cool before frosting.