Recipe by Patty Tindall
"I got this recipe from my mother ages ago."
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packed brown sugar
sliced fresh strawberries
pasteurized liquid egg whites
heavy whipping cream, whipped
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.
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.
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.
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.
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.
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.
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.
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!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Frosty Strawberry Squares
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 44
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