Description

This easy frozen dessert features a creamy strawberry filling sandwiched between crispy layers of sweet-and-salty walnut crumble. It's the perfect treat for a hot summer day!

Ingredients

Scale

Walnut Crumble:

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup finely chopped walnuts
1/2 cup butter, melted
Pinch salt

Strawberry Filling:

1 cup white sugar, divided
2 cups sliced strawberries
2 tablespoons lemon juice
2 egg whites (see Notes)
1 cup heavy cream

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Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with plastic wrap.
In a small mixing bowl, stir together the flour, brown sugar, walnuts and melted butter. Crumble onto a baking sheet, and bake in preheated oven for 20-25 minutes or until toasted and browned, stirring occasionally to break up clumps and brown evenly.
While the crumble is baking start on the filling. Finely chop the strawberries. In a small bowl, combine the chopped strawberries with 1/2 cup sugar and lemon juice. Set aside to macerate for 15 minutes.
Whip the egg whites to a soft peak. Gradually add the remaining 1/2 cup sugar, continuing to beat as you go, until you have stiff peaks.
In a separate bowl, whip the cream until stiff peaks form. Gently fold in the egg whites and macerated strawberries.
Sprinkle 2/3 of the walnut crumble over the bottom of the prepared baking dish. Spoon the filling onto the crumble, and smooth out into an even layer. Top with the remaining crumble.
Freeze for at least 4 hours or until firm, then cut into squares and serve. Squares will keep for at least 2-3 days in the freezer, covered with plastic wrap.

Notes

This recipe uses uncooked egg whites, which are generally pretty safe if you're using fresh eggs from a trusted source. However, if you're serving these squares to young children, pregnant women or anyone with a compromised immune system, you can substitute pasteurized egg whites from a carton - they won't whip to stiff peaks, but are otherwise just fine.

Prep Time: 4 hours
Cook Time: 25 mins