Frosty Strawberry Squares With Pecans
|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|
|Sugar||1 Cup (16 tbs)|
|Fresh strawberries||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
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.