Rating: 4.5 stars 4.4
66 Ratings
  • 5 star values: 41
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 day
total:
1 day 50 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.

  • Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.

  • In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.

  • In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Cook's Note:

You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.

Editor's Notes:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.

Nutrition Facts

299 calories; protein 3.1g; carbohydrates 32.4g; fat 18.4g; cholesterol 47.5mg; sodium 73.1mg. Full Nutrition
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