Strawberry Chantilly Recipe -
Strawberry Chantilly Recipe
  • READY IN 1+ days

Strawberry Chantilly

Recipe by  

"My sister-in-law gave me this recipe. It is really light and tasty after summer BBQ get-togethers."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 day 50 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2010

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 Hubs and I DO like our desserts on a regular basis so I try to be careful on occasion where I can. I used frozen, thawed strawberries and Splenda instead of sugar. This was a delicious, nutritious and guilt-free strawberry mousse!

Most Helpful Critical Review
Jun 14, 2011

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


38 Ratings

Dec 22, 2010

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 in the recipe. So when I made it, I used white sugar both times and 2/3 a cup both times. I used thawed frozen strawberries and added some of the leftover juice to the strawberry mixture and I suppose this is why my strawberry mixture didn't expand as much as other people's seemed to. I had to add some cream of tartar to help stabilize and give my strawberry mixture some volume. I also used almonds instead of walnuts because I'm not a walnut fan and almonds seemed to go better with it. Next time I make this, I would double the crumb mixture to make a more substantial crust in the bottom of the pan. The crumbs sprinkled over top were nice and crispy despite the lack of baking them.

Jul 01, 2010

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 separate baking dish for a crunchier topping. Thanks for sharing the recipe!

Aug 09, 2010

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 the top of the bowl. I was a little worried that it wasn't going to fit in the pan. Once the whipped cream is folded in, it is the perfect amount. It may be a little difficult to cut immediately out of the freezer. I decided to let it sit for about 10 min on the counter and it was perfect for us. This will be a repeat here. Thanks for sharing!

Jul 02, 2010

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.

Feb 02, 2012

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

Jul 02, 2010

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 is it!!! The only thing that I differ from the recipe is, whether I and using frozen berries or not I always use 2/3 cup sugar and 2 cups berries. If using frozen, they must be thawed!


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 73 mg
  • 3%

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

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