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 available...it's the perfect time for trying this flavourful frozen delight.

Crust:

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

Preparation:

  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)

Preparation:
  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).

Enjoy!