Prepare the Berries...

2 pounds sliced strawberries

3 tablespoons sugar

Mint leaves julienned (optional)

Mix all together in a bowl, cover and refrigerate until ready to serve.

Prepare Short Cake for 4

¾ Cup egg whites (5-6 large fresh eggs)
¾ Cup sifted powdered sugar
½ cup sifted flour
1 teaspoon cream of tartar
½ teaspoon vanilla
½ cup granulated sugar

Set oven rack to the lowest level, and preheat oven to 350 degrees.

Line a loaf pan with parchment paper, set aside.

In a large mixing bowl let the egg whites warm to room temperature (about ½ hour).

Sift powdered sugar and flour together three (3) times. 

Add cream of tartar and vanilla to egg whites.  Beat with an electric mixer on medium speed until soft peaks form.  (peaks will curl down)

Gradually add granulated sugar while beating until stiff peaks form (peaks will point up)

Sift the flour and powder sugar mixture into the beaten egg whites.  Fold in gently.

Pour into the prepared loaf pan.  Gently cut through the batter to deflate air pockets.

Bake in oven on the lowest rack for 40 minutes, or until the cake springs back when touched. 

Invert cake in pan onto wire rack.  Cool completely.  Loosen the short sides of the cake from the loaf pan.  Makes four (4) generous servings.

Serve topped with berries and whipped Cream

Prepare Whipped Cream

1 Cup Heavy Whipping Cream

3 Tablespoons Granulated Sugar

1 Tablespoon Vanilla

Whip cream and vanilla on medium high speed with an electric mixer.

Slowly add sugar a tablespoon at a time.

Refrigerate until ready to serve.