Strawberry Chantilly

Strawberry Chantilly

30 Reviews 5 Pics
v monte
Recipe by  v monte

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

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Adjust Servings

Original recipe yields 9 x 13 inch pan


  1. Mix flour, sugar and butter until crumbly. Add walnuts. NOTE: If you use frozen strawberries, use 2/3 cup sugar and 10 ounces frozen strawberries.
  2. Place 2/3 of the mixture in 9 x 13 inch baking dish and bake at 300 degrees F (150 degrees C) for 20 minutes.
  3. In large deep bowl, stir together egg whites, sugar, strawberries and lemon juice. Whip with electric mixer at high speed for 10 minutes.
  4. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

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Reviews (30)

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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!



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.



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!

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Amount Per Serving (18 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 21.6 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Rhubarb Strawberry Crunch


next recipe:

Big Guy Strawberry Pie