Frosty Strawberry Squares

Frosty Strawberry Squares


"A pretty pink dessert, perfect for Valentines or Easter - celebrating fresh strawberries! My kids request it for their birthday 'cake.' This dessert must be refrigerated for 6 hours before servings, remember to factor this extra time into your baking plan."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 238 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 49 mg
  • 2%

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.

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
  3. Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
  4. Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the mixture. Carefully spoon filling over the crust mixture. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need the full 6 hours).


  1. 28 Ratings

Most helpful positive review

I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving.

Most helpful critical review

did not like the consistency, if it melts, it's not as good

I made this for our staff here at an elementary school. Everyone loved it! I would also recommend taking the dessert out of the freezer at least a half hour before serving.

Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I chopped up 2 c. of fresh str...

DELICIOUS!! Young and old alike loved this recipe. I would reccommend that you bring the dessert out of the freezer 20-30 minutes before serving to soften a bit. Chris Coffman

My mom made this when I was growing up and I always thought the crust was the best part (she made it with pecans). I still love the crust. This is a nice light dessert, not too sweet. If your be...

YOWZA!!! I had some strawberries I had to use before they were going to go bad, and this was an excellent way to make use of them! I added a few more chopped pecans to the crust (I didn't have...

This recipe is so easy and so yummy. Just make sure you freeze it the whole six hours it says or it will be too soft. This is a big hit with my whole family. A nice alternative to making a ca...

We liked this recipe, but my husband suggested letting it unthaw for about one half hour before serving as it is difficult to cut and eat when it is frozen, otherwise it was quite good!

Good recipe. I used strawberry cool whip. I froze it then let it set in fridge. We all loved it. I made it for Easter. Thank you!!

I used fatfree cool whip and it was still very good.