Frosty Strawberry Squares

Frosty Strawberry Squares

29 Reviews 2 Pics
Patty Tindall
Recipe by  Patty Tindall

“I got this recipe from my mother ages ago ...”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  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.

Share It

Reviews (29)

Rate This Recipe
jj
42

jj

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
33

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.

KMVICKERS
27

KMVICKERS

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.

More Reviews

Similar Recipes

Strawberry Cobbler  I
(155)

Strawberry Cobbler I

Frosty Strawberry Squares
(33)

Frosty Strawberry Squares

Strawberry Chantilly
(30)

Strawberry Chantilly

Strawberry Brownies
(22)

Strawberry Brownies

Frosty Strawberry Squares
(24)

Frosty Strawberry Squares

Frosty Strawberry Pie
(17)

Frosty Strawberry Pie

Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Frosty Strawberry Squares

>

next recipe:

Creamy Strawberry Dessert Squares