Gilded Age strawberry fetes and festivals were highly anticipated outdoor socials, sponsored by churches, schools, and other organizations as fund-raising events. Those attending were greeted with a  copious amount of fresh-picked strawberries and whipped cream, as well as a variety of cakes, pies, tarts and ice cream made with the luscious fruit. Just like today, people welcomed the chance to get together out of doors and mingle in the fresh air after being cooped up inside all winter.

Large tables or booths were often set up to sell items such as strawberry lemonade, strawberry vinegar, strawberry preserves, jellies and marmalades, and of course, strawberry shortcake. A special favorite was strawberry whip, the light, airy dessert combining strawberries, confectioners’ sugar, and egg whites featured in the recipe below, adapted from Lowney's Cook Book (1907) by Maria Willett Howard.

I changed up the recipe a little, most specifically cutting the sugar in half as I felt it was plenty sweet enough and wanted the strawberry flavor to shine through, but feel free to sweeten to your taste. Room-temperature eggs will whip easier, so for best results separate eggs when they are cold and then let them come to room temperature, about 30 minutes. This is truly a simple, delicious recipe. Try to use fresh, ripe strawberries (even better if they are locally grown) as they will be more flavorful and easier to crush.

Strawberry Whip

1 (16-ounce) package fresh strawberries, washed and hulled 

1 tablespoon lemon juice

2 egg whites (room temperature)

¼ teaspoon cream of tartar

½ cup powdered sugar

Place strawberries and lemon juice in a large, deep bowl. Gently crush the berries using the back of a fork or a pastry cutter until they are a chunky, soupy consistency. Set aside.

Beat egg whites in a large glass or stainless steel bowl with an electric mixer on low until foamy, about 3–4 minutes. Add cream of tartar, increase speed to medium, and continue beating until whites form softly curling peaks. Slowly add sugar and keep beating, increasing speed to medium-high, until whites form fluffy, firm peaks that curl slightly at their tips when the beater is raised. Add strawberries and mix until combined. 

This dish is best served immediately. Spoon into individual dishes and garnish with a sprig of mint if desired. You can also serve alongside sponge or pound cake or topped with a dollop of fresh whipped cream.

NOTE: To avoid the risk of salmonella, use pasteurized eggs.