This is a light, pretty and scrumptious dessert that is easy to make and can be done in advance! Fresh strawberries are readily available in the market and this dessert is well worth trying! Please note that the crust will need to be made and cooled prior to finishing the dessert. It’s better to make this dessert a day ahead.
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter or margarine melted
2 cups fresh strawberries, sliced (measure after slicing)
or 10 ounces frozen strawberries
¾ cup regular sugar
2 egg whites
2 tablespoons lemon juice (fresh or bottled)
4 1/2 ounces whipped topping (Cool Whip)
Fresh strawberries for garnish (optional)
Preheat oven to 350 degrees.
Stir together the first four ingredients for the crumble. Spread it evenly in a 13 x 9 x 2 inch ungreased baking dish. Bake for 20 minutes, stirring occasionally. Remove from the oven and, using a fork, break apart to a coarse crumb mixture. Reserve 1/2 cup of crumb mixture and spread the rest of the mixture evenly in the same baking dish. Set aside to cool completely for two hours.
In a large bowl, using an electric mixer, combine strawberries, sugar, egg whites, and lemon juice and beat on low for two minutes and high for 10 minutes. Strawberry mixture should become creamy.
Fold or mix 4 1/2 ounces cool whip, slowly into strawberry cream and spread it evenly on top of the crumb mixture, being careful not to let the crumbs mix with the cream.
Sprinkle reserved crumb mixture on top of the strawberry cream. Cover dish with plastic wrap. Freeze for 6 hours or overnight.
To serve, cut into squares and garnish with fresh strawberries (optional)