Frosty Strawberry Squares (Oamc)

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

Can also be made into 2 8x8 pans instead of one large one to create 2 desserts. Cooking time is freezing time.

Ingredients Nutrition

  • Crumb Base and Topping

  • 236.59 ml flour
  • 1 chopped hazelnuts (or walnuts, or pecans, or sliced almonds)
  • 118.29 ml butter, melted
  • 59.14 ml packed brown sugar
  • Fruit Filling

  • 2 egg whites
  • 473.18 ml sliced strawberries
  • 236.59 ml sugar
  • 29.58 ml lemon juice
  • 4.92 ml almond extract, optional-good if using almonds for the nuts
  • 236.59 ml whipping cream

Directions

  1. For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
  2. Bake at 350 degrees for 20 minutes; stir occasionally.
  3. Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
  4. In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
  5. Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
  6. Fold whipping cream into strawberry mixture.
  7. Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
  8. Cover, label and freeze for least 6 hours or until firm; Serve frozen.
Most Helpful

4 5

I made this using some of my strawberry bounty. It is a great summer dessert! I only used a little bit of the crumb base and topping (only because I overcooked it). Next time I'll watch it a bit more closely and use it all. I like the little bit of crunch it adds. I also left out the nuts due to personal preference. Thanks for the yummy dessert!

5 5

This recipe is very, very good! I too made the filling the same way another reviewer did. I whipped the egg whites, set aside, & then the whipping cream, set aside. Then I folded in the berries as I was mixing the two of them together. I also eliminated the nuts (allergies) and instead of white flour I used whole wheat flour, delicious!! My whole family loved it!

5 5

This tastes like a cloud. Very fluffy & light. I really like the nuts in the crumb mixture. I used pecans & finely chopped them. I made the filling a tiny bit differently. I whipped the egg whites & the whipping cream (separately) first then folded in the berries as I was mixing them together. Thanks Pamela for a great recipe and I like the idea of having a dessert made & in the freezer.