Preheat the oven to 150F. Butter and flour a baking sheet and mark two 9-inch circles. Make the meringue by beating the egg whites to the soft peak stage. Beat in half the sugar, then continue beating and add the remaining sugar, a little at a time. Fill a pastry bag fitted with a 5/8-inch plain nozzle, with the meringue. Starting at the center of each circle pipe two concentric circles of meringue. Sift half the confectioner╒s sugar over the circles and place the baking sheet in the oven. Bake for 60-70 minutes, until crisp and dry. While the meringue is still warm, trim the edges neatly with a sharp knife, reserving the cut-away pieces. Cool the meringue completely. Line a 9-inch round springform pan with a piece of wax paper and place one of the meringue circles in the pan. Spread a 1-inch layer of vanilla ice cream over the meringue. Lay half of the strawberries on top of the ice cream. Spread another 1-inch layer of vanilla ice cream over the strawberries. Freeze the cake. Whip the heavy cream until stiff. Beat in the remaining confectioner╒s sugar and vanilla extract. Place the second meringue circle on a platter for ease of handling and spread a 1-inch layer of whipped cream over the meringue. Layer the remaining strawberries on the whipped cream and pipe rosettes of whipped cream around the strawberries with half of the remaining whipped cream. Freeze. When the first meringue layer is frozen, remove it from the freezer and remove the sides of the springform pan. Frost the sides of the first layer with the remaining whipped cream. Place the second meringue layer over the bottom layer and press the reserved pieces of crushed meringue onto the sides. Serve immediately or freeze until ready to serve.
