Instructions: Combine cake crumbs, 1 1/2 cup strawberry puree, and extract in large bowl. Pour remaining 1/2 cup strawberry puree into bottom of 2 quart souffle dish that has been greased and sprinkled with sugar.

Beat egg whites to stiff peaks in large bowl, adding sugar gradually; fold gently into cake mixture. Pour into souffle dish. Bake at 350 until puffed and set, about 35 minutes.

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