|All purpose flour||1 Cup (16 tbs) (sifted)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|California walnuts||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Granulated sugar||1 Cup (16 tbs)|
|Fresh strawberries||2 Cup (32 tbs), sliced|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Stir together first 4 ingredients; spread evenly in shallow baking pan.
Bake at 350° for 20 minutes, stirring occasionally Sprinkle 2/3 of the crumbs in 13x9x2-inch baking pan.
Combine egg whites, sugar, berries, and lemon juice in large bowl; with electric mixer beat at high speed to stiff peaks, about 10 minutes.
Fold in whipped cream.
Spoon over crumbs; top with remaining crumbs.
Freeze 6 hours or overnight.
Cut in squares.
Trim with whole strawberries.