Cut a piece of aluminum foil or wax paper about 2-inches longer than the circumference of a 8 or 9-inch soufflÄ dish. Fold it lengthwise to double it. Wrap it around the top of the soufflÄ dish and secure it with tape. PurÄe the strawberries in a food processor (reserve a few for decoration), then strain them through a fine-mesh strainer. Make a sugar syrup with the sugar and 1 1/2 cups water. Heat to 250F, checking with a sugar thermometer. Beat the egg whites until stiff in a mixer. With the motor running beat the hot sugar syrup into the egg whites and continue beating for 5 minutes until cooled slightly. Whip the cream. Fold the egg whites into the whipped cream, along with the strawberry purÄe. Fill the prepared soufflÄ dish and freeze overnight. Before serving, remove the foil collar and decorate with fresh strawberries.
