- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup butter
- 2 egg whites
- 1 cup white sugar
- 2 cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream, whipped
Preheat oven to 350 °. Stir together first four ingredients. Spread evenly in a shallow baking pan. Bake for 20 minutes, stirring occasionally. Remove from oven and sprinkle 2/3 of these crumbs into a 13 x 9 inch baking pan. Combine egg whites, sugar, berries, and lemon juice in a large bowl. With electric mixer, beat until stiff.
Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs on top.
Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries if desired.
Recipe fills a deep 9×13 and keeps well in freezer. Use a BIG mixer bowl and a stand mixer. Beat the strawberry & egg mixture a full 20 minutes before folding in the whipped cream.
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