Reviewed: Jul. 18, 2009

This is a family favorite that my grandma has been making for as long as I can remember. We have renamed this dish Strawberry Yummy! Be carefully when baking the crust, it can taste burned long before it looks burned!!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Jul. 15, 2009

Loved it! Reminds me of the strawberry shortcake bars I used to buy when young. I'm already thinking of which events I can take this to!

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Kpalmeruk

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Reviewed: Jun. 2, 2009

:D

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pongie

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Reviewed: May 22, 2009

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.

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2008

I made thins for my family one day and i thought that it was going to be another cool whip recipe, but to my surprise it wasn't. My family loved it and it was going in about 2 seconds. It is a very good recipe for a family gathering.

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copelanda

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I absolutely loved this recipe! The next time I will make it, I may cut back on the sugar a little bit. The brown sugar and the natural sugar from the strawberries is enough to make it sweet. Maybe 3/4 cup instead of the entire cup! It's a great cool treat for your family!

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Elegantlooks27

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Reviewed: Jun. 19, 2008

I have made this recipe for years. I take a fork and "chop" the crust every 5-7 minutes while baking. This makes nice crumbly crust. Also, I mix the other ingredients with the egg whites and only beat 10-11 minutes. Longer with my Kitchen Aid mixer makes it too dry. It will fill a 13X9 cake pan completely full. We do not set it out for 15 minutes, we eat it frozen.

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Edith C

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Reviewed: Jun. 18, 2008

I made this recipe with blueberries instead of strawberries, and doubled the amount of fruit. It was a HUGE hit at dinner, the boys loved it. I can't wait to make it again. Awesome.

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kattyler943

Cooking Level: Beginning

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 18, 2008

I have had and used this family favorite since 1975. The only change I make is using pecans instead of walnuts. The last time I was out of pecans so used almonds instead. If you follow directions and put the egg whites in with the other directions AND beat with a stand mixer(I have a Kitchen Aid), they will whip up beautifully. You do need to beat the cream separately, however. We even like to eat this while still frozen.

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Denise

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Reviewed: Jun. 10, 2008

This is an excellent recipe and great for company. It is almost failproof and definitely fresh whipping cream is the best. I would not even recommend nutriwhip. I have used a graham wafer crust which works fine. Before serving you can top it with some chocolate sauce and, of course, some more whipped cream. This recipe has been around for a long time so has been well tested!!!!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 10, 2008

I made one with 1/2 cup all purpose flour and 1/2 cup whole wheat flour, I use an unsalted margarine (Fleshmen's)and of course egg whites are to beat by themselves without any egg yolk and clean dishes.Otherwise, they will not get fluffly. I used splenda in both brown sugar and white sugar. The whipped cream I kept. But my husband did fine with this on a low fat, low sugar, low sodium diet. This tasted great and everyone wanted the recipe. I gave them the orginal and explained I had modified it for us.

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muchkin

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Reviewed: Jun. 10, 2008

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.

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jj

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Reviewed: May 22, 2008

I read the instructions over and over thinking the atrawberry mixture will never get stiff. I was right. The instructions to whip the egg whites first are missing. It tastes great though even with the mistake.

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QUICHELORRAINE63

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Reviewed: Jul. 29, 2007

The strawberry, egg white, etc. mixture never became stiff, then when adding the heavy whipped cream it all blended together. Maybe freezing the strawberry layer then adding the whiped cream would be better.

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JONESS13

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Reviewed: May 12, 2007

delicious! i followed it exactly and it came out perfect. oh, wait...i did use pecans instead of walnuts (i didn't have any walnuts). but, i mixed the egg whites with everything else and it was thick and frosty. i used my kitchen aid. this is great when you have lots of strawberries left over.

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STARPENGUIN

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Reviewed: Apr. 28, 2007

This is really good and fairly quick to mix up. I've tried similar recipes but they didn't have a lot of strawberry taste, this one has really good flavor. I love strawberries! I made a graham cracker crust instead and I used a blender to get the berrys mixed up in the egg white mixture.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: May 19, 2006

Awesome recipe! I made this when we had company and they loved it. It kind of reminds me of the good humor strawberry shortcake popcicles. Tbe only changes I made were to use a smaller pan so that the squares are thicker.

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jamie

Cooking Level: Intermediate

Home Town: Etters, Pennsylvania, USA

Living In: Muncie, Indiana, USA

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Reviewed: Apr. 19, 2002

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.

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KMVICKERS

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Reviewed: Nov. 6, 2000

This was a very tasty change. It should be noted that the pan should sit out about 15 minutes before serving.

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VMUNCH

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Frosty Strawberry Squares

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