Strawberry Chantilly

Strawberry Chantilly

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"My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers."
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1 d 50 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 40 Ratings

Most helpful positive review

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 Hub...

Most helpful critical review

I was not impressed by this. It had the taste and texture of freeze dried strawberry ice cream. I would not make it again.

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Least positive

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 Hub...

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 i...

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 se...

Everyone really enjoyed this! It is very easy and fun to make and you end up with a refreshing, light, pretty dessert. I used my Kitchen Aid and at the 9 minute mark, it was almost coming over t...

I have been making this recipes for years and it is a true family favorite! I've also tried it with raspberries, and it is delicious.

AMAZING made it like 1000000 billion times this summer ... but only liked it with fresh strawberried cause the ones we froze just didn't have the same strawberry flavour that the fresh ones had

This recipe has been in my family for generations and over the years the name was changed to strawberry yummy because it is so yummy!! If you are looking for something light and refreshing this ...

I took this for a potluck at work. Everyone loved it. My only complaint is that it MUST be kept very cold otherwise it turns runny...perhaps a touch of unflavored gelatin might help? Very lig...

This is a great dish. I really enjoyed it as did my guests. However, the recipe itself is confusing. I used the brown sugar for the crust and the white sugar for the filling. Also, I melted t...

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