Frosty Strawberry Squares

Frosty Strawberry Squares

Patty Tindall 0

"I got this recipe from my mother ages ago ..."

Ingredients {{adjustedServings}} servings 89 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Stir together first four ingredients. Spread evenly in a shallow baking pan.
  3. Bake for 20 minutes, stirring occasionally.
  4. Remove from oven and sprinkle 2/3 of these crumbs into a 13 x 9 inch baking pan.
  5. Combine egg whites, sugar, berries, and lemon juice in a large bowl. With electric mixer, beat until stiff.
  6. Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs on top.
  7. Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries if desired.
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Reviews 31

  1. 41 Ratings


This is a favorite recipe for us. No need to do egg whites separately. The secret is to use a BIG mixer bowl and your stand mixer. Beat the strawberry & egg mixture a full 20 minutes before folding in the whipped cream. It fills a deep 9x13. Keeps well in the freezer.

Chef Joy

HELPFUL DETAILS/STEPS MISSING: I think if the recipe was more detailed for first timers, there wouldn't be so many mistakes in consistency. Definitely take note to reviews saying egg whites should be mixed SEPARATELY. Should mix with mixer until stiff which takes several minutes so don't give up on it! Then mix in strawberries, lemon j, sugar until strawberries are all blended. PUT IN SEPARATE BOWL and then insert HEAVY whipping cream found next to milk in store. Use mixer for a good 3-5 min. until this gets very stiff so when you pull mixer up, it sticks to mixers/handles. I use 2/3C pecans because they taste better as a crust than walnut and so there is enough to spread on top. I did use a pan A TAD smaller than 13X9 so it would be thick, but there is plenty filling IF whipped up properly. Form crust by patting lightly. Definitely cut, and plate after the 6hrs in freezer, BUT do not serve until 10 minutes later so it doesn't take icy.


This was fantastic! Much better with real whipped cream than with Cool Whip, in my opinion, but I might try it with fat-free whipped topping and less sugar for a low-fat version sometime. The directions were a little unclear, though. I did mix together the crust ingredients and ended up with something more akin to cookie batter than a crumbly crust/topping. But that was okay--I crumbled it as it was cooking and probably saved time over using a pastry fork to cut in the margarine. The other thing is that you have to whip the egg whites alone until they're stiff before adding the other ingredients. I did that wrong the first time. Great recipe! I'll definitely make it again.