Frozen Strawberry Squares

This is a delicious ice cream substitute for all the hot summer days since this heat wave began.

AuthorMackieDifficultyBeginner

Crust & Topping
 1 cup Flour (or almond flour)
 ¼ cup Brown sugar
 ¼ cup Almonds, chopped (other nuts can be substituted)
 ½ cup Butter
Strawberry Filling
 2 Pasteurized egg whites*
 *pasteurized eggs are safe to eat uncooked; please enjoy this dessert
 ½ cup Sugar
 10 fl oz Whipping cream
 2 tbsp Lemon juice
 2 cups Fresh strawberries, crushed/smashed

Crust & Topping
1

Preheat the oven to 325 degrees.

2

Combine all ingredients and mix well. Spread into an 8 x 8 inch pan and bake for 20 minutes, stirring a couple times while in the oven. Once cooled, evenly press two thirds of the mixture into the bottom of the pan. Reserve the other third for the topping.

Strawberry Filling
3

Beat the egg whites to soft peaks and gradually add the sugar until slightly stiff. In a separate bowl, beat the whipped cream until soft peaks form. Gently combine the egg whites, whipped cream, lemon juice, and strawberries. Once incorporated, spread the mixture over the crust. Sprinkle reserved crumb topping over the strawberry bars and freeze for 3-6 hours.

4

Cut into squares to serve, garnishing with fresh strawberries. Friendly word of advice, remove bars from freezer maybe half an hour before serving so that it's not rock solid.

Ingredients

Crust & Topping
 1 cup Flour (or almond flour)
 ¼ cup Brown sugar
 ¼ cup Almonds, chopped (other nuts can be substituted)
 ½ cup Butter
Strawberry Filling
 2 Pasteurized egg whites*
 *pasteurized eggs are safe to eat uncooked; please enjoy this dessert
 ½ cup Sugar
 10 fl oz Whipping cream
 2 tbsp Lemon juice
 2 cups Fresh strawberries, crushed/smashed

Directions

Crust & Topping
1

Preheat the oven to 325 degrees.

2

Combine all ingredients and mix well. Spread into an 8 x 8 inch pan and bake for 20 minutes, stirring a couple times while in the oven. Once cooled, evenly press two thirds of the mixture into the bottom of the pan. Reserve the other third for the topping.

Strawberry Filling
3

Beat the egg whites to soft peaks and gradually add the sugar until slightly stiff. In a separate bowl, beat the whipped cream until soft peaks form. Gently combine the egg whites, whipped cream, lemon juice, and strawberries. Once incorporated, spread the mixture over the crust. Sprinkle reserved crumb topping over the strawberry bars and freeze for 3-6 hours.

4

Cut into squares to serve, garnishing with fresh strawberries. Friendly word of advice, remove bars from freezer maybe half an hour before serving so that it's not rock solid.

Frozen Strawberry Squares

Thanks to She Wears Many Hats for the recipe!

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