A heavenly frozen dessert with a walnut shortbread crust topped with luscious chantilly strawberry cream.
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)
- For Crust: Mix flour, sugar and butter until crumbly. Add walnuts. Press mixture in 13x9x2-inch baking dish and bake at 300°F (150°C) for 20 minutes. Cool.
- For Filling: In large mixing bowl, beat together egg whites, sugar, strawberries and lemon juice with an electric mixer at high speed for 10 minutes.
- In another mixing bowl, whip cream until stiff. Fold into strawberry mixture. Spread over baked layer. Freeze for 6 hours or overnight before serving.
- 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.