A heavenly frozen dessert with a walnut shortbread crust topped with luscious chantilly strawberry cream.

Strawberry Chantilly

1 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/2 cup butter

1/2 cup finely chopped walnuts

2 large egg whites

1 cup granulated sugar

2 cups fresh strawberries*

1 cup heavy cream

1 teaspoon lemon juice

Sweetened whipped cream (optional)

Additional strawberries (optional)

1. Mix flour, sugar and butter until crumbly. Add walnuts. Press mixture in 9 x 13 x 2-inch baking dish and bake at 300°F (150°C) for 20 minutes. Cool.
2. In large mixing bowl, beat together egg whites, sugar, strawberries and lemon juice with an electric mixer at high speed for 10 minutes.
3. In another mixing bowl, whip cream until stiff. Fold into strawberry mixture. Spread over baked layer. Freeze for 6 hours or overnight before serving.
4. Garnish with dollops of sweetened whipped cream topped with whole or sliced strawberries, if desired.

Makes 12 servings.

*Or use 1 (10-ounce) package frozen strawberries, thawed and reduce sugar to 3/4 cup.