Frozen Strawberry Squares

Tasty and light, this makes an excellent summer-time dessert. This is very easy to make into a gluten-free dessert –just use a gluten-free flour! As others noted, this recipe seems to be missing a couple key steps–whip the egg substitutes separately, then whip the heavy whipping cream separately. THEN fold the eggs, cream, lemon juice, and strawberries and sugar together. Prepare the night before and stick in freezer. Next time, I’m going to double the crumb mixture; it took nearly the entire amount to lay on the bottom of my 9×13 pan (leaving barely anything for sprinkling on top). I had extra strawberries, so I added more to the filling than the recipe called for, and since I had barely any crumb mixture for the top, I placed extra sliced strawberries on top. It looked beautiful!

A few things about this recipe weren’t quite right in my opinion. Firstly, the amount of sugar is very very high. I cut the white sugar down to less than 3/4 of a cup, but it was still so sweet that my 8 year old daughter couldn’t finish hers. The mixture would be very thin if put into a 13×9 dish. I tried it with the crumbs initially, but you would only get a thin layer on the bottom and the bars would all be very thin as well. I recommend a smaller dish. It would be much smarter to take the leftover sugar from the strawberries, and mix it with the folded egg whites to help them keep their volume. Once this is frozen it will be very hard, so you should chop up the strawberries very small and cut the mixture into squares about an hour after putting in the freezer, or you’ll never get it out of the dish. Finally, this recipe contains raw egg whites, which is not immediately obvious from looking at the finished product. Young children shouldn’t eat raw egg whites, I recommend you add a health warning.

As far as the debate over method, it’s a no-brainer for me. Even if I had a stand mixer, I would so rather wash another bowl than extend the whipping time -especially in a summer kitchen! Either way, you’ll love this classic delight.

WHIP THE EGG WHITES SEPARATELY!!!!

EXCELLENT! Picked it because it looked easy; it took a bit more time than I anticipated however. Suggestions: 1) I doubled crust – however, I baked it all on one cookie sheet – therefore there was too much of it on the pan and it took too long to get the nuts toasted. Next time I will use two pans to bake a double crust. 2) Eggs do not whip up well with the lemon, etc. in them at the start. Next time I will beat them almost to peaks and then add sugar,lemon juice and then stir in strawberries and hope they will peak better, then add the whipped cream; (way I solved it this time was to add another egg white which helped a bit…) 3) I solved the strawberry dilemma by taking others’ advice and chopping them up really well. 4) I let it freeze overnight and took out 15 minutes before serving. Great taste. Thank you.

Poorly written in directions. The strawberries should be added last. Tried modifying what some recommended by beating egg whites separate but still got soup. Way too much sugar too. Would not recommend.

This is my family’s favorite dessert. We have called it “Strawberry Yum” forever, and it has been a tradition to have it for Mother’s Day. I substitute pecans for the walnuts, which gives it a nicer flavor.

Tasted good but nobody but me liked them.

Absolutely delicious! I wanted a thicker crust so I increased 1 1/2 times the crust amount ( 1 1/2 c flour, 3/4 c br sugar, 3/4c chopped walnuts and 3/4 c butter). I finely chopped up 2 c. of fresh strawberries and sprinkled 1T of white sugar over the strawberries to help make it more sweeter and release its’ red juices. When I folded the strawberry mixture into the whipped cream, its’ juices made a pretty pink color. And when I poured the filling over the crust it made nice pink and white swirls throughout the filling. I froze this dessert for at least 8 hours before cutting into it. Once frozen solid I had no problem cutting into the squares. I placed a dollop of homemade whipped cream from this site,”Sweetened Whipped Cream”. This dessert makes a pretty presentation with flecked strawberry bits in the pinkish hue filling. The strawberries are definitely sweet and juicy. The filling itself is light, fluffy and creamy. I like the crunchy toasted walnuts in the crust as well as the topping. It adds a nice texture to the dessert. It is not too sweet -just right. The crust ended up being the right amount for this size dessert and I am glad I increased the amount. We all enjoyed this cool and creamy dessert. Frozen whipped cream blended with chopped strawberries and topped with a crunchy walnut topping, is a refreshing and perfect way to end a hot, humid day here in Hawaii!

This was really good, and not difficult, although time consumong, to make. I was surprised at the instructions to beat the egg whites with the strawberry slices, sugar and lemon juice. Although some reviewers have said it doesn’t work, it does. You just have to beat it for a long time. 25 minutes with my hand mixer. This is definitely a recipe for a stand mixer, if you have one. I used real whipping cream, because I don’t like Cool Whip. Wil definitely make this again. Thanks!

this is a grate recipe i am makeing this for a wedding and i suggest you do frozen strawberry’s so you do not half to add any sugar.

I don’t have a stand mixer, only a hand-held, but taking the people’s advice on beating the egg whites first, and then incorporating the ingredients, then beating the whipped cream and adding that in worked great. These were very delicious, but started melting quickly after being taken out of the freezer, so you have to eat them quick!

SOOOO yummy. We substituted granola for the walnuts, as I am not a fan of walnuts. We all ate several helpings – it was delicious. Thanks!

These are fantastic in the heat of summer.I use Dream Whip like my mom did growing up.I add a few extra toated walnuts too.Oh sooooo yummy!!!

My favorite desert of all time!

This is a family favorite that my grandma has been making for as long as I can remember. We have renamed this dish Strawberry Yummy! Be carefully when baking the crust, it can taste burned long before it looks burned!!

Loved it! Reminds me of the strawberry shortcake bars I used to buy when young. I’m already thinking of which events I can take this to!

😀

HELPFUL DETAILS/STEPS MISSING: I think if the recipe was more detailed for first timers, there wouldn’t be so many mistakes in consistency. Definitely take note to reviews saying egg whites should be mixed SEPARATELY. Should mix with mixer until stiff which takes several minutes so don’t give up on it! Then mix in strawberries, lemon j, sugar until strawberries are all blended. PUT IN SEPARATE BOWL and then insert HEAVY whipping cream found next to milk in store. Use mixer for a good 3-5 min. until this gets very stiff so when you pull mixer up, it sticks to mixers/handles. I use 2/3C pecans because they taste better as a crust than walnut and so there is enough to spread on top. I did use a pan A TAD smaller than 13X9 so it would be thick, but there is plenty filling IF whipped up properly. Form crust by patting lightly. Definitely cut, and plate after the 6hrs in freezer, BUT do not serve until 10 minutes later so it doesn’t take icy.

I made thins for my family one day and i thought that it was going to be another cool whip recipe, but to my surprise it wasn’t. My family loved it and it was going in about 2 seconds. It is a very good recipe for a family gathering.

I absolutely loved this recipe! The next time I will make it, I may cut back on the sugar a little bit. The brown sugar and the natural sugar from the strawberries is enough to make it sweet. Maybe 3/4 cup instead of the entire cup! It’s a great cool treat for your family!