This recipe for frosty strawberry squares is one that’s been in our family for many, many years. I’m not sure where it originated, but I know when summer hits, it’s one of our favorite recipes to make to beat the heat. The fact that it’s made with fresh strawberries at the height of strawberry season and a hint of zesty lemon juice, makes it the perfect dessert, in my opinion.
I remember my mom always making this recipe with walnuts, but I’m not a huge walnut fan. I don’t mind them, but I just prefer pecans, and since my mom and step-dad were coming to visit, and he’s allergic to walnuts, I made sure to use pecans.
My dad loved black walnuts. LOVED them. In fact, he loved them so much, he planted walnut trees in our yard and down our driveway. He also loved pecans, but not as much as walnuts. And when I say he planted them down our driveway, I mean this.
Every other tree along our half mile driveway is either a walnut or a pecan tree. He planted all those trees when they were a foot to a foot-and-a-half tall. He also replanted many of them because the deer liked rubbing their antlers on them and killed them. We always got a kick out of Dad replanting the trees and talking about how big they would eventually be.
If he was still here, I know he’d be thrilled with how big the trees are now. And he’d be super excited to eat these frosty strawberry squares.
Just a couple of quick notes about this recipe: First, it’s delicious, but it’s messy. Be prepared to wipe a few things down when you make this frosty treat.
Second, the original recipe suggests a 9×13 pan, but I used a 9×9 pan and it worked just fine. You can see from the photo above, it was full to the brim, but it still worked.
You might have to adjust your freezing time a bit if you use the 9×9, but other than that I followed the same instructions. Mine was in the freezer overnight and it was perfect.
- 1 Cup all-purpose flour
- ¼ Cup brown sugar
- ½ Cup chopped nuts
- ½ Cup unsalted butter, melted
- 2 egg whites
- 1 Cup granulated sugar
- 2 Cups sliced strawberries
- 2 Tbsp lemon juice
- 1 Cup heavy whipping cream, whipped
- For the Crust and Topping:
- Preheat oven to 350° F.
- Stir together the flour, brown sugar, chopped nuts and melted butter.
- Spread mixture in a 9x9 (for thicker dessert) or 9x13-inch baking pan and bake for 20 minutes, stirring occasionally.
- Remove from oven and let cool. Reserve ⅓ cup of this mixture for the topping.
- For the Filling:
- Whip 1 cup of heavy whipping cream until light and fluffy. Cover and refrigerate while you mix the other filling ingredients.
- Combine the egg whites, sugar, strawberries and lemon juice in a large bowl. Beat until stiff. This is where it can get messy! I used a stand mixer and placed a towel over the top to help contain the splatters.)
- Fold in the previously whipped cream and gently place in baking pan.
- Sprinkle with the reserved ⅓ cup crumbs. Cover with plastic wrap and freeze for at least 6 hours or over night. Enjoy!
- *Freeze time is not included in the prep/cook time.
Loved the idea almost like a tart…I loved the entire concept. Its wonderful when you see all these beautiful walnut trees. Lovely clicks.
Shobha
Thanks Shoba!
Don’t you love family recipes that are passed down through the generations. Yankee Magazine has a recipe for this treat as well: http://www.yankeemagazine.com/recipe/frosted-strawberry-squares
This looks so light and refreshing, perfect for the summer. Thank you for presenting a recipe that doesn’t have cool whip in it, real cream is the only way to go. I also love the story about your dad always planting trees, what a great memory! They look beautiful now.
Thanks Jana! I do LOVE driving down our driveway and seeing those trees. Always reminds me of him. 🙂
My family has almost this exact recipe. I usually prewhip the whites and use a 9″ springform pan. My grandma said she cut this recipe out of a magazine (maybe Better Homes) sometime in the late 60’s may early 70’s. Love this dessert so much and I always make it for July 4th!
Oh, I bet the springform pan makes it lovely! And we usually had it around that time of year too! 🙂
I have been making this recipe for over 45 years. It was printed in the Home Economics Teachers Favorite Dessert Recipes, circa 1968 (?) . Always a summer favorite. Thanks for sharing
Oh, that’s awesome! I knew my mom had to have gotten it somewhere. Those classic cookbooks are the best! And no wonder it’s one of my favorites…I’m a FACS teacher! 😉 (Family and Consumer Science…The “new” Home Economics!)