"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Frosty Strawberry Squares Recipe

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This recipe for Frosty Strawberry Squares, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Step 1:
1 c. sifted flour
1/4 c. brown sugar
1/2 c. chopped walnuts
1/2 c. melted butter

Step 2:
2 egg whites
2/3 c. white sugar
1 (10 oz.) pkg. frozen strawberries
2 T. lemon juice
1 c. whipping cream, whipped

Directions:
Directions:
Stir together the first four "Step 1" ingredients. Spread evenly in a greased 9X13 pan. Bake at 350 for 20 minutes, stirring several times. Cool. Then remove about 1/3 of the mixture which will be used later for topping. Keep remaining mixture in the pan.

Combine egg whites (unbeaten), sugar, lemon juice and frozen berries in a large bowl. Beat at high speed for ten minutes. Fold in whipped cream. The resulting mixture will be pink and fluffy. Put this mixture over crumbs in the pan and top with remainder of crumbs. Cover and freeze at least 6 hours. Thaw slightly and cut into squares for serving. May be topped with whipped cream if desired.

Personal Notes:
Personal Notes:
This recipe comes from our church (Trinity Lutheran) cookbook and is excellent served on a summer day. I usually take it out of the freezer when we sit down to eat and it's just right for cutting by the time we're ready for dessert.

 

 

 

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