Preheat oven to 275.

Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons potato starch in small bowl.

In the bowl of an electric mixer beat the 2 egg whites until foamy.

Add 1/8 teaspoon cream of tartar and salt.

Continue beating until soft peaks form.

Gradually add 1/4 cup sugar; beat until stiff peaks form.

Fold in almond mixture.

Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell.

Bake at 275 degrees for 1 hour.

Turn off heat.

Leave meringue in oven with door closed for 1 hour or overnight.

Remove from oven and cool completely on wire rack.

For filling: Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and potato starch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool. Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.