Frosty Strawberry Squares

Frosty Strawberry Squares

"I got this recipe from my mother ages ago."
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Ingredients

6 h 45 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

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

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
  3. Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
  4. Mix sliced strawberries with sugar; set aside.
  5. Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
  6. Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
  7. Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

Reviews

Read all reviews 34
  1. 45 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

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 wou...

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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 f...

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 sh...

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 ...

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...

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 direction...

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...

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 c...

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 th...

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 wou...

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