These refreshing, frozen strawberry dessert squares have a pecan shortbread crust topped with a creamy meringue-like strawberry filling.

Holiday Strawberry Squares

1 (10-ounce) package frozen strawberries
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
1/2 cup butter, melted
1/2 cup pastuerized egg white product or 2 large fresh egg whites
2/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup heavy cream, whipped

12 fresh whole strawberries with stems for garnish

1. Partially thaw frozen strawberries.
2. Preheat the oven to 350°F (175°C).
3. In a bowl combine flour, brown sugar, chopped pecans, and melted butter. Spread in a 13 x 9-inch baking dish. Bake for 20 minutes, stirring frequently. Cool; stir to crumble. Reserve 1/3 cup of the crumbs.
4. In a mixer bowl combine the partially thawed strawberries, egg white product, sugar, and lemon juice. Beat at high speed for 15 minutes or until stiff peaks form.
5. Whip cream with an electric mixer at medium speed until stiff. Fold into the strawberry mixture and spoon into the prepared dish. Sprinkle with the reserved crumbs.
6. Freeze, covered, for 8 hours or until firm.
7. Cut into squares and garnish with 12 whole strawberries.

Makes 12 squares.