Strawberry Freeze

Carl was telling me about a frozen strawberry dessert that his Grandma Bernice would make in the summer a few weeks ago and I found the recipe (well a similar one) online and gave it a try. It turned out great and is so delicious. Carl has had many helpings so far and says he can't help it, he's cursed - he has a wife that makes delicious desserts.

For the crust and crumbs:

1 cup butter

2 cups flour

1 cup brown sugar

1 cup finely chopped pecans

For the filling:

3 whole egg whites

1 cup sugar

1 pint frozen sliced strawberries, partially thawed then blended or crushed

2 tablespoons lemon juice

2 cups whipping cream



For the crust and crumbs:

Melt the butter in a medium saucepan or microwave bowl. Stir in flour, sugar, and pecans. Spread in a large ungreased baking pan. Bake at 375 degrees for 20 minutes, stirring twice, until nicely browned. Remove from oven, break up any large pieces and cool. Reserve 1/3 of crumbs for topping and spread the remaining 2/3 crumbs into a 9x13 pan.

For the filling:

In a large stand mixing bowl, add the egg whites, sugar, strawberries and lemon juice. Beat on high speed until thickened and voluminous. This will take up to 10 minutes.

In another bowl, beat the cream until stiff. Fold into the strawberry mixture. Turn into the crumb-lined pan. Sprinkle reserved crumbs over the top. Cover and freeze overnight or up to one month.

This dessert does not need to be thawed to serve. Just remove from the freezer, cut with a knife and serve immediately.

Recipe from the Pioneer Woman's Tasty Kitchen Blog.