Line a 8 ½-inch x 4 ½-inch (21 ½ x 11 ½ cm or 9 x 5-inch (these are inside rim dimensions) glass or metal loaf pan with plastic wrap with enough to hang over the sides, one piece in each direction. You can also use a silicon mold. Place in freezer.

Add the strawberries (no need to defrost frozen strawberries), sugar and water to a saucepan, bring to a simmer. Cook for 5 minutes until the berries start to release their juices and soften, remove from heat and allow to cool. Transfer to a blender and blend until smooth. Strain the sauce through a sieve into a container with a lid and refrigerate until chilled.

Whip the cream until soft peaks form. Refrigerate.

Whip the egg whites until they are firm peaks, set aside.

Use a glass or metal bowl that fits comfortably in a pan. Fill the pan with water (so it does not touch the bowl) and bring to a simmer.

Meanwhile, to the bowl (that will fit in the pan) add the egg yolks and sugar. Whisk well until dissolved into the yolks, thickened and lighter in color.

Place the bowl of egg yolks over the pan of simmering water and whisk until the mix is, light, fluffy and doubled in volume. Remove from the heat and whisk using a hand mixer or stand mixer on high until lighter in color and cooled. (If you are concerned about raw eggs, you can heat the egg yolk mix to 165°F/74°C and whisk the egg whites over the same pan of simmering water until they reach the same temperature. Allow both to cool before mixing).

Use a spatula to fold the whipped cream into the egg yolk mix by cutting with the side of the spatula and folding over, gently to not deflate. Then do the same with the egg whites. Fold until there is no bits of white egg white left and the mix is smooth.

Pour into the prepared pan (leaving room for the cake slices) and top with the slices of red velvet cake, pressing slightly into place. Tap the pan on the counter a few time to help the mix settle into the pan and remove air pockets.

Cover with plastic wrap and freeze for at least 4 hours or overnight.

Serve right from the freezer with the strawberry sauce and slice using a sharp knife.