Frosty Strawberry Squares Recipes

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.

FROSTY STRAWBERRY SQUARES

Steps:

• In a medium bowl, combine the flour, brown sugar and walnuts. Add the melted butter and stir until crumbly. Spread the mixture on a baking sheet and bake for 15-20 minutes or until lightly browned, stirring 2-3 times while baking. When slightly cooled, sprinkle two-thirds of the mixture into a 9x13 pan, reserve remaining mixture for topping. Chill the dish in the freezer for 5-10 minutes.
• In the bowl of a stand mixer (or large mixing bowl), add the egg whites, sugar, crushed berries, lemon juice, and almond extract. Using the wire whisk attachment, beat at highest speed for about 5-8 minutes or until stiff peaks form.
• In another bowl, beat the whipping cream and red food coloring (if using) until stiff, about 2-3 minutes. Gently fold the whipped cream into the strawberry meringue mixture until thoroughly combined. Pour combined mixture into chilled baking dish spreading to to all corners. Sprinkle with reserved crumbs, cover and chill for 6 hours or overnight.
• Allow pan to sit at room temperature 10-15 minutes before serving. Garnish with fresh strawberries.

FROSTY STRAWBERRY SQUARES (OAMC)

Steps:

• For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
• Bake at 350 degrees for 20 minutes; stir occasionally.
• Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
• In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
• Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
• Fold whipping cream into strawberry mixture.
• Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
• Cover, label and freeze for least 6 hours or until firm; Serve frozen.

FROSTY STRAWBERRY SQUARES

Steps:

• Combine flour, brown sugar, walnuts and melted butter.
• Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally.
• Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish.
• For filling: Whip whipping cream until peaks form; set aside.
• Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP).
• Beat at high speed until stiff peaks form, about 10 minutes.
• Fold in whipped cream.
• Spoon over crumb mixture.
• Sprinkle 1/3 crumb mixture over top.
• Freeze six hours or over night.

FROSTY STRAWBERRY SQUARES

Steps:

• Stir together first three ingredients, then add walnuts.
• Spread mixture evenly in a shallow baking pan.
• Bake at 350 degrees for 20 minutes, stirring occasionally.
• Sprinkle 2/3 of these crumbs in 13x9x2 inch baking pan.
• Combine egg whites, sugar, berries and lemon juice in a large bowl; beat at high speed to stiff peaks, about 10 minutes. (may beat egg whites & berry mixture 15 minutes at medium speed).
• Fold in whipped cream.
• Spoon over crumbs (in baking pan).
• Top with remaining crumbs.
• Freeze 6 hours or overnight.
• Cut in squares.
• note- you'll need to let the dessert sit out a bit before you cut & serve.

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.

FROSTY STRAWBERRY SQUARES

Steps:

• mix crust ingredients 1-3, and press into pan; save some crumbs to put on top.
• in large mixing bowl, combine egg whites, strawberries, sugar and lemon juice.
• beat with mixer on high for 10 minutes or until stiff peaks form.
• fold in whipped cream.
• put in freezer until frozen through.