Time 15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture. Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream. Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs. Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.
Time 3h45m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely. Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated. Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.
More about “frosty strawberry dessert recipes”
Time 35m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Stir together the flour, brown sugar, walnuts and melted butter. Spread in a baking dish and bake at 350 degrees for 20 minutes. Beat the egg whites, and gradually add sugar until stiff peaks form. Stir in sliced strawberries and lemon juice until juice from the strawberries turns the mixture pink. Fold in whipped cream. Sprinkle 2/3 of the crumb mixture in a 9x12 or 10x13 pan. Spoon strawberry mixture over the crumbs. Sprinkle remaining crumbs on top. Freeze. If dessert has frozen hard, thaw a little before serving.
