Whisk the egg whites to soft peaks and then add the caster sugar. Continue whisking until you have stiff, glossy peaks. Whisk the double cream to soft peaks. Puree or finely chop the strawberries and mix with the icing sugar.
Fold the egg whites into the double cream and then fold in the strawberries. Combine well but take care not to overwork the mixture and lose the air in the mousse. Pour the mousse into a large bowl or indivudual glasses and chill for at least two hours before serving.
«Add some marshmallows or white chocolate chips to add a little twist to this recipe.»