Frosty Strawberry Squares Recipe -
Frosty Strawberry Squares Recipe
  • READY IN ABOUT 7 hrs

Frosty Strawberry Squares

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    6 hrs 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

May 23, 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.

Jul 09, 2003

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.

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.

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.

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.

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

* Percent Daily Values are based on a 2,000 calorie diet.

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