A delicious fresh strawberry, frozen dessert, with a lovely cookie crumble.
1cupall purpose flour
1/2cuplight brown sugar
1cupwhipping cream35%, whipped to medium peaks
Preheat oven to 350F.
Prepare the crumble: In a medium bowl, stir together the flour, brown sugar and chopped walnuts. Pour melted butter over-top and stir with a fork until crumbly. Scatter mixture onto a baking sheet and place into preheated oven for 10-12 minutes, stirring once or twice while cooking, or until set, but not starting to brown. Remove from oven and allow to cool completely.
Prepare the strawberry mixture: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the egg whites, white sugar, strawberries and lemon juice. Beat at high speed for 10 minutes. Set aside.
In a separate bowl, whip the whipping cream to medium peaks. Using a spatula, gently fold whipped cream into strawberry mixture.
Assemble: Scatter 1/2 of the crumble mixture into the bottom of a 8, 9 or 10-inch springform pan (for a cake) or into a 9x13-inch pan for squares. Pour strawberry mixture over-top. Top with remaining crumble mixture. Leave in pan. Cover top with plastic wrap and then a sheet of aluminum foil and freeze at least 6 hours before serving.
To serve: Dessert is ready to serve right from the freezer, so no need to take it out of the freezer early. Simply remove from the pan and you're good to go.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!