Shiny Frozen Strawberry Squares Recipes

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

SHINY FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees.
• For the crust, combine the flour, nuts, brown sugar (or brown sugar/Splenda blend).
• Add melted butter, tossing to combine the ingredients. Spread the mixture in a onto a baking sheet and bake at 350 degrees for 15 minutes, tossing occasionally until lightly browned.
• Take 1 1/2 cups of the browned mixture and press to the bottom of a 9x13 inch pan; reserve the remaining crust.
• For the filling, in a large bowl, combine pureed strawberries, sugar (or Splenda), and lemon juice.
• Fold Cool Whip into the mixture.
• Carefully spoon filling over the crust mixture.
• Sprinkle the remaining crust mixture on top.
• Cover and freeze for 6 hours to set.
• Enjoy!

FROSTY STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.