Get the Recipe: Frozen Strawberry Dessert
A delicious and refreshing fresh strawberry frozen dessert, with a lovely cookie crumble topping. A great Spring or Summer dessert!
Ingredients
Crumble:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup walnuts, chopped
- 1/2 cup melted butter, melted
Strawberry Mixture:
- 2 cups strawberries, fresh, sliced
- 2 Tablespoons lemon juice
- 2 large egg whites
- 1 cup white sugar
- 1 cup whipping cream, 35%, whipped to medium peaks
Instructions
- Preheat oven to 350F (non-convection/not fan-assisted)
- Prepare the crumble: In a medium bowl, stir together the flour, brown sugar and chopped walnuts. Pour melted butter over-top and stir with a fork until crumbly. Scatter mixture onto a baking sheet and place into preheated oven for 10-12 minutes, stirring once or twice while cooking, or until set, but not starting to brown. Remove from oven and allow to cool completely.
- Prepare the strawberry mixture: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the egg whites, white sugar, strawberries and lemon juice. Beat at high speed for 10 minutes. Set aside.
- In a separate bowl, whip the whipping cream to medium peaks. Using a spatula, gently fold whipped cream into strawberry mixture.
- Assemble: Scatter 1/2 of the crumble mixture into the bottom of a 8, 9 or 10-inch springform pan (for a cake) or into a 9x13-inch pan for squares. Pour strawberry mixture over-top. Top with remaining crumble mixture. Leave in pan. Cover top with plastic wrap and then a sheet of aluminum foil and freeze at least 6 hours before serving.
- To serve: Dessert is ready to serve right from the freezer, so no need to take it out of the freezer early. Simply remove from the pan and you're good to go.
The egg white mixture is quite liquidy, so beating together can be messy if your mixing bowl is small. Using the plastic shield on top of the bowl or even plastic wrap covering the top of the bowl can help keep it contained!
Notes
Tips!
You can make this dessert either as a cake, as I have done here using an 8-inch springform pan, or make it as squares, using a 9x13-inch pan. The squares are handy for casual family eating, while the cake form is nice for entertaining or special occasions.
An 8-inch springform pan will make the highest cake. Using a 9 or 10-inch pan will make a larger, shorter cake. For the smallest cake (8-inch) you may find you don't need quite all of the crumble, as you don't want to cover the top completely with crumble.
When adding the whipped cream to the strawberry mixture, be sure to fold it in gently, so you don't deflate the whipped cream. Use a spatula and make a slicing motion from about 12 o'clock to 6 o'clock position, then scoop the bottom up and over the top. Rotate the bowl and repeat until the mixture is a uniform colour, with no streaks of white whipping cream.
Be sure to read the notes above the recipe card, where I share more detailed tips, variations and substitution suggestions for this recipe!
Serving: 1serving, Calories: 349kcal, Carbohydrates: 44g, Protein: 3g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 57mg, Sodium: 104mg, Potassium: 125mg, Fiber: 1g, Sugar: 32g, Vitamin A: 635IU, Vitamin C: 18.2mg, Calcium: 40mg, Iron: 1mg
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