Strawberry Mousse

1 quart fresh strawberries

2 tablespoons white sugar

1 pint heavy cream

6 egg whites

Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture. Serve immediately.