Strawberry Chantilly

Name: Strawberry Chantilly
Prep time: 30 min
Cook time: 20 min
Total time: 1 d 50 min
Yield: 1 9x13-inch pan
Ingredients: 1 cup all-purpose flour; ¼ cup packed brown sugar; ½ cup butter; ½ cup chopped walnuts; 2 egg whites; 1 cup white sugar; 2 cups fresh strawberries; 1 cup heavy cream; 1 teaspoon lemon juice

Rating: 4.38 stars

66 Ratings
61 Reviews
10 Photos

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

By v monte

Gallery

Recipe Summary

prep:

30 mins

cook:

20 mins

additional:

1 day

total:

1 day

Servings:

Yield:

1 9x13-inch pan

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 cup all-purpose flour
¼ cup packed brown sugar
½ cup butter
½ cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice

Directions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

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Step 2

Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

299 calories; protein 3.1g 6% DV; carbohydrates 32.4g 10% DV; fat 18.4g 28% DV; cholesterol 47.5mg 16% DV; sodium 73.1mg 3% DV. Full Nutrition

Reviews (61)

Most helpful positive review

naples34102

08/04/2010

We really enjoyed this fresh light and creamy dessert! Only to save calories as well as carbs I skipped the crust entirely which I'm sure given the rest of the recipe is delicious. But Hubs and I DO like our desserts on a regular basis so I try to be careful on occasion where I can. I used frozen thawed strawberries and Splenda instead of sugar. This was a delicious nutritious and guilt-free strawberry mousse! Read More

Helpful

(52)

Most helpful critical review

jennifer_95

06/14/2011

I was not impressed by this. It had the taste and texture of freeze dried strawberry ice cream. I would not make it again. Read More

Helpful

(8)

66 Ratings

5 star values: 40
4 star values: 17
3 star values: 4
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

08/03/2010

Helpful

(52)

Micha Mi

12/22/2010

I got a lot of compliments on this recipe. The recipe is confusing as written because it doesn't indicate whether you're supposed to use the white sugar or the brown sugar at particular points in the recipe. So when I made it, I used white sugar both times and 2/3 a cup both times. I used thawed frozen strawberries and added some of the leftover juice to the strawberry mixture and I suppose this is why my strawberry mixture didn't expand as much as other people's seemed to. I had to add some cream of tartar to help stabilize and give my strawberry mixture some volume. I also used almonds instead of walnuts because I'm not a walnut fan and almonds seemed to go better with it. Next time I make this, I would double the crumb mixture to make a more substantial crust in the bottom of the pan. The crumbs sprinkled over top were nice and crispy despite the lack of baking them. Read More

Helpful

(27)

Pam Ziegler Lutz

07/01/2010

I halved the recipe and used an 8x8 baking dish. This is very easy and very tasty. I used lime juice as I had fresh-squeezed juice left from another recipe. I also baked the extra crumbs in a separate baking dish for a crunchier topping. Thanks for sharing the recipe! Read More

Helpful

(21)

tassiecook

07/02/2010

I have been making this recipes for years and it is a true family favorite! I've also tried it with raspberries and it is delicious. Read More

Helpful

(14)

abapplez

08/09/2010

Everyone really enjoyed this! It is very easy and fun to make and you end up with a refreshing light pretty dessert. I used my Kitchen Aid and at the 9 minute mark it was almost coming over the top of the bowl. I was a little worried that it wasn't going to fit in the pan. Once the whipped cream is folded in it is the perfect amount. It may be a little difficult to cut immediately out of the freezer. I decided to let it sit for about 10 min on the counter and it was perfect for us. This will be a repeat here. Thanks for sharing! Read More

Helpful

(12)

jnsmith

06/20/2011

Amazing! I used cool whip in place of heavy cream & threw in some crushed graham crackers in the crust in place of walnuts (didn't have any!) turned out divine! Read More

Helpful

(11)

wa53rose

08/30/2010

I took this for a potluck at work. Everyone loved it. My only complaint is that it MUST be kept very cold otherwise it turns runny...perhaps a touch of unflavored gelatin might help? Very light and refreshing. I used almonds instead of walnuts just a personal preference. I was a little disappointed that the crust did stick to the pan despite the use of Pam. Will most likely make this again but with some modifications. Read More

Helpful

(8)

missy

07/02/2010

This recipe has been in my family for generations and over the years the name was changed to strawberry yummy because it is so yummy!! If you are looking for something light and refreshing this is it!!! The only thing that I differ from the recipe is whether I and using frozen berries or not I always use 2/3 cup sugar and 2 cups berries. If using frozen they must be thawed! Read More

Helpful

(8)

jennifer_95

06/14/2011

I was not impressed by this. It had the taste and texture of freeze dried strawberry ice cream. I would not make it again. Read More

Helpful

(8)

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Nutritional Information

Strawberry Chantilly

Servings Per Recipe: 12
Calories: 299

% Daily Value *

protein: 6 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 28 %

saturated fat: 49 %

cholesterol: 16 %

vitamin a iu: 11 %

niacin equivalents: 11 %

vitamin b6: 3 %

vitamin c: 26 %

folate: 8 %

calcium: 3 %

iron: 4 %

magnesium: 6 %

potassium: 3 %

sodium: 3 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Strawberry Chantilly

1 of 61

All Reviews

naples34102

08/03/2010

Helpful

(52)

Micha Mi

12/22/2010

Helpful

(27)

Pam Ziegler Lutz

07/01/2010

Helpful

(21)

tassiecook

07/02/2010

I have been making this recipes for years and it is a true family favorite! I've also tried it with raspberries and it is delicious.

Helpful

(14)

abapplez

08/09/2010

Helpful

(12)

jnsmith

06/20/2011

Amazing! I used cool whip in place of heavy cream & threw in some crushed graham crackers in the crust in place of walnuts (didn't have any!) turned out divine!

Helpful

(11)

wa53rose