-
1
Do not preheat oven.
-
2
Butter two 10-inch springform pans.
-
3
In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks.
-
4
Add granulated sugar a little at a time, beating, and beat meringue until it is very glossy and holds soft peaks.
-
5
Fold in vanilla and divide meringue between springform pans, smoothing tops.
-
6
Put pans in upper and lower thirds of oven and set oven to 275F.
-
7
Bake meringue layers, switching position of pans halfway through baking, 45 minutes total.
-
8
Cool meringue layers in pans on racks and carefully remove sides of pans.
-
9
Meringue will be crisp on the outside and marshmallowy on the inside.
-
10
Meringue layers may be made 1 day ahead and kept in an airtight container at room temperature.
-
11
Trim strawberries and quarter lengthwise.
-
12
In a bowl sprinkle strawberries with granulated sugar and toss to coat.
-
13
With a potato masher gently crush strawberries until they begin to release their juices, being careful not to crush them to a pulp.
-
14
Let strawberry sauce stand at room temperature until more juices are released, no more than 1 hour (otherwise sauce will be too liquid).
-
15
In a bowl beat cream with confectioners sugar until it just holds stiff peaks and chill while assembling cake.
-
16
Slightly soften vanilla ice cream.
-
17
Loosen meringue layers from pan bottoms and put 1 layer on a large cake plate.
-
18
Working quickly, spread ice cream onto meringue on plate and top with remaining meringue layer.
-
19
Spread whipped cream decoratively on top of cake and with a slotted spoon transfer 1 spoonful of strawberries from sauce onto center of top of cake.
-
20
Garnish outer edge of top of cake with whole strawberries and serve cake immediately with remaining strawberry sauce on the side.
