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Frosty Strawberry Squares With Pecans

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Ingredients
  All purpose flour 1 Cup (16 tbs) (sifted)
  Brown sugar 1⁄4 Cup (4 tbs)
  Pecans/Walnuts 1⁄2 Cup (8 tbs), chopped
  Butter 1⁄2 Cup (8 tbs), melted
  Egg whites 2
  Sugar 1 Cup (16 tbs)
  Fresh strawberries 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Stir together flour, sugar, nuts and butter.
Spread evenly in shallow baking pan.
Bake at 350° for 20 minutes, stirring occasionally.
Sprinkle 3/4 of the crumbs in a 13x9x2-inch baking pan.
Reserve 10-12 whole strawberries, and slice remainder.
Combine egg whites, sugar, sliced berries and lemon juice in large bowl.
Beat at high speed to stiff peak stage, about 10 minutes.
Fold in cream.
Spoon over crumbs, and top with remaining crumbs.
Freeze 6 hours or overnight.
Cut into squares.
Trim with whole strawberries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cookie

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