Title: Strawberry Fluff
Categories: Toppings Cake
Yield: 6 Servings

2		Egg whites, unbeaten
1	c	Sugar
1	ds	Salt
1 1/3	c	Sliced fresh strawbwrries or 1 package frozen sliced

strawberries, thawed and drained

Combine egg whit es, sugar, salt, and 2/3 cup strawberries in top of double boiler. Beat about 1 minute to blend. Place over rapidly boiling water and beat constantly with rotary egg beater or at high speed with electric mixer 7 minutes, or until frosting will stand up in stiff peaks. Remove from boiling water and beat until cool. Fold in remaning drained berries and spread at once. Frosts tops and sides of two 9-inch layers; tops and sides of 13x9x2-inch cake. Or fills 16x10x2-inch cake roll.

Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.

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