- In a food processor, purée the strawberries with the sugar until smooth. Strain, if desired. Transfer to a saucepan and bring to boil. Reduce for 2 minutes.
- In a bowl, beat the egg white with an electric mixer until light and fluffy. Gradually add the strawberry syrup, beating until the mixture cools, about 15 minutes.
- In another bowl, whip the cream until it stiff peaks form. Gently fold the cream into the cooled meringue mixture, folding with a spatula. Pour into dessert cups or glasses. Refrigerate until ready to serve. Garnish with fresh strawberries.