Strawberry Chantilly

Strawberry Chantilly

v monte 0

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

Ingredients 1 d 50 m {{adjustedServings}} servings 299 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
  3. Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
  4. In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
  5. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
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  • Cook's Note:
  • You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.
  • Editor's Note:
  • Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.
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Reviews 34

  1. 37 Ratings


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.

Pam Ziegler Lutz

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!