Strawberry shortcake
Filling:
2 boxes fresh strawberries
1 cup of sugar
Biscuits:
1 can of Pillsbury croissants
Whipped Topping:
3 egg whites
1/4 cup confectionary sugar
Mix the strawberries and the sugar together and put in refrigerator.
Bake the croissants as directed on the package
Sperate the egg white and put aside in bowl (throw away the yolk) Add confectionary sugar and beat on high with egg beaters until firm peaks form. Put in a bowl and put into refrigerator until ready to serve. When ready to serve take out of refrigerator and assemble.