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.
Recipe by My Adventures In The Country at https://www.myadventuresinthecountry.com/2013/07/13/frosty-strawberry-squares/