Thursday, May 28, 2009

Mile High Strawberry Dessert

This whipped, frozen strawberry dessert is a cool treat for a warm summer day. I've been making it for decades...ever since I tasted it at a barbecue one summer. It is from a local church cookbook...submitted by a Bev K. That happens to be the same Bev that is also a contributor to this very blog. With local strawberries now's the perfect time for trying this flavourful frozen delight.


  • 1/2 cup melted butter
  • 1 cup flour
  • 1/4 cup light brown sugar
  • 1 cup chopped pecans (or walnuts)


  1. Place flour, brown sugar, chopped pecans and melted butter into a 9" x 13" pan.
  2. Mix well.
  3. Bake in a preheated oven at 350º for 20 minutes...stirring occasionally.
  4. Pack crumbs firmly into the bottom of the pan with a fork.
  5. Cool.

Strawberry Filling:

  • 2 egg whites
  • 1 cup sugar
  • 2 cups sliced fresh strawberries or 1 box (10 oz.) frozen strawberries, partially thawed
  • 2 tbsp. lemon juice
  • 1 cup whipping cream
  • fresh strawberries (optional)

  1. Combine egg whites, sugar, berries and lemon juice in large, deep mixing bowl.
  2. Beat on high speed until stiff...about 10 minutes.
  3. Whip the whipping cream in a separate mixing bowl....and fold into the strawberry mixture.
  4. Spoon over the cooled crumb crust in the pan.
  5. Place in the freezer and freeze for at least 6 hours or overnight before serving.
  6. Remove from the freezer about 10 to 15 minutes before serving.
  7. Cut into squares and serve partially frozen.
  8. Top individual servings with a dollop of whipped cream and sliced fresh strawberries (if desired).