For base, combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring occasionally. Set aside half cup of crumb mixture for topping. Firmly press remaining mixture into an ungreased 13 x 23 cm baking pan. Chill. For filling, crush half pint of the strawberries. Slice remaining strawberries; set aside. Soften gelatine in cold water. Combine softened gelatine, crushed strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low heat, stirring occasionally until gelatine and sugar are dissolved. Cool to room temperature. Place crushed strawberry mixture and egg whites in large mixing bowl. Beat at high speed on electric mixer until mixture is thick and mounds when dropped from a spoon. Fold in whipped cream and sliced strawberries. Spread evenly over crumb base. Sprinkle with reserved crumb mixture. Chill several hours or until set. Cut in pieces; garnish with strawberry halves.