Strawberry Streusel Pie

Beat the 4 egg whites in a clean bowl until stiff peaks form, approximately 5–7 minutes of continuous beating.

Fold the thawed frozen sliced strawberries in syrup gently into the beaten egg whites until just combined, being careful not to deflate the mixture.

Reserve 1 cup of graham cracker crumbs for the topping, then fold the remaining 2 cups into the strawberry-egg white mixture until evenly distributed.

Divide the strawberry mixture evenly among 4 serving glasses or bowls, filling each about three-quarters full.

Layer 1/4 cup of sweetened whipped cream or topping over the strawberry mixture in each glass.

Drizzle approximately 3/4 cup of prepared chocolate sauce over the whipped cream layer in each serving.

Sprinkle the reserved 1 cup of graham cracker crumbs over the chocolate sauce, dividing evenly among the four servings.

Top each dessert with 6 of the frozen whole strawberries arranged on the surface.

Serve immediately while the frozen strawberries are still cold and the layers are distinctly defined.