A frozen strawberry treat you can't put down, but is a little messy to make.

Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
24
Yield:
1 - 9x13 inch dish
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.

  • In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.

  • In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

Nutrition Facts

159 calories; protein 1.6g; carbohydrates 18.5g; fat 9.2g; cholesterol 23.8mg; sodium 37.2mg. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2011
I am shocked that so few people have tried this recipe...it is truly fantastic, and quite simple to put together. After reading the reviews, I made a couple of changes...I chopped up my two cups of sliced strawberries to make them finer, as one reviewer said that the sliced strawberries got very hard when frozen and made the dessert hard to cut. This was a great idea...the strawberry juices got into the fluffy mixture, turning it a pretty pale pink color. And I had no problems cutting the frozen dessert. Also, I cut the lemon juice to about 1 tsp.; I may add more next time, as the dessert was pretty sweet. I had a bit of a problem with the meringue portion, as my sugar didn't dissolve, no matter how much I whipped it. When I added the strawberries, though, the sugar dissolved just fine and the dessert came out fabulously well. My family absolutely loved it..the only complaint they had was that there should have been more crust. So next time I may make 1 1/2 times the crust portion, to make a thicker crust. Thanks for sharing this recipe...it's a keeper! Read More
(79)

Most helpful critical review

Rating: 3 stars
07/07/2010
Loved the crust and the overall flavor but even though I cut the strawberries into small pieces and let it sit out at least 15 minutes they were still frozen hard. I might try mashing them next time. Read More
(9)
81 Ratings
  • 5 star values: 57
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/03/2011
I am shocked that so few people have tried this recipe...it is truly fantastic, and quite simple to put together. After reading the reviews, I made a couple of changes...I chopped up my two cups of sliced strawberries to make them finer, as one reviewer said that the sliced strawberries got very hard when frozen and made the dessert hard to cut. This was a great idea...the strawberry juices got into the fluffy mixture, turning it a pretty pale pink color. And I had no problems cutting the frozen dessert. Also, I cut the lemon juice to about 1 tsp.; I may add more next time, as the dessert was pretty sweet. I had a bit of a problem with the meringue portion, as my sugar didn't dissolve, no matter how much I whipped it. When I added the strawberries, though, the sugar dissolved just fine and the dessert came out fabulously well. My family absolutely loved it..the only complaint they had was that there should have been more crust. So next time I may make 1 1/2 times the crust portion, to make a thicker crust. Thanks for sharing this recipe...it's a keeper! Read More
(79)
Rating: 5 stars
09/23/2011
Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I finely chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its' red juices. When I folded the strawberry mixture into the whipped cream, its' juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,"Sweetened Whipped Cream". This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii! Read More
(42)
Rating: 5 stars
04/30/2014
I used to make this & will again for a outdoor dinner party I am throwing in a couple of days. I just wanted to address the lady that she said she wouldn't make it because of the raw egg whites. I was concerned so I did some research. Salmonella only grows in the egg yolk and not the egg white. Read More
(19)
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Rating: 5 stars
01/02/2009
I first learned of this recipe in Home Ec class when I was in High School! (aprox. 1980) We made it in class and I have made it every year for Christmas ever since! The only thimg I do differently is I double the recipe for the crust because we love more of it and I put quite a bit of the crust mixture on top. I also add more strawberries and I beat the strawberries with the eggs and sugar. However I save some bigger chunks to fold in with the whipping cream. Read More
(18)
Rating: 5 stars
06/30/2009
This is delicious! Like another reviewer I too will chop my strawberries next time instead of slicing them. Will just make it easier to eat and serve since they do harden. Really delicious!!!! Read More
(16)
Rating: 4 stars
07/07/2011
Wonderful summer dessert...two changes I will make next time will be to chop or even mash the strawberries and to make a litte more crust. But overall very good! Read More
(11)
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Rating: 5 stars
07/05/2011
We loved this recipe - added blueberries since we were going with the "red, white and blue" theme. So happy that no "frozen whipped topping" was an ingredient (never use the stuff) but instead the recipe called for real cream, not "oil". Thanks for sharing! Read More
(11)
Rating: 5 stars
01/02/2009
I've loved this dessert since my mother started making it when I was a kid. The strawberry cream is relatively light and the crust is just delicious. We use pecans instead of walnuts. Read More
(10)
Rating: 3 stars
07/06/2010
Loved the crust and the overall flavor but even though I cut the strawberries into small pieces and let it sit out at least 15 minutes they were still frozen hard. I might try mashing them next time. Read More
(9)
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