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!
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup butter, melted
- Pinch salt
- 1 cup white sugar, divided
- 2 cups sliced strawberries
- 2 tablespoons lemon juice
- 2 egg whites (see Notes)
- 1 cup heavy cream
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 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.
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.