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Frosty Strawberry Dessert

Frosty Strawberry Dessert

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    3 h 45 m
puppitypup

puppitypup

A creamy strawberry dessert topped with a delicious crumb topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

OkinawanPrincess
21

OkinawanPrincess

9/23/2011

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. Next I whipped up 1 c. of heavy whipping cream adding lemon juice and sugar. 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!

Sandra
18

Sandra

4/22/2007

I made this the other night to have after a lobster feed. It was light and delicious, and I am making it again today for a family bbq. I changed the ingredients a bit the second time, as I am using Cool Whip to keep the calories down, so I used a half cup of Splenda instead of 1 cup of sugar in the egg whites, and it is just as good, with a lot less calories.

KNEENOR
12

KNEENOR

5/6/2007

Easy and quick to make and tastes good too! I used 1 cup extra creamy cool whip in place of the whipped cream. Only thing I would change is to chop up my strawberries a lot more the next time. I "sliced" them like the recipe said but I didn't like biting into a frozen slice of strawberry. Even tho you let this sit out for 10-15 minutes, the berries are still frozen. I'll try cutting them into smaller pieces next time.

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