Strawberry Frozen Dessert
A creamy, fruity frozen dessert combining strawberries and whipped cream with crunchy nut crust, perfect for summer gatherings or a refreshing treat anytime.
Ingredients
Instructions
- Mix butter, nuts, flour, and brown sugar and spread on a cookie sheet.
- Bake at 350°F, stirring carefully for 10 to 15 minutes.
- Spread the mixture in a 10 x 13-inch pan and save some to sprinkle on top.
- Beat egg white, sugar, partially frozen strawberries, and lemon juice until well combined.
- Fold in whipped cream or Dream Whip into the strawberry mixture.
- Pour the mixture over the crumb layer in the pan.
- Sprinkle the remaining crumbs on top.
- Freeze until ready to serve.
Tips & Substitutions
For a nut-free version, substitute crushed graham crackers for the nuts in the crumb layer. Ensure the strawberries are only partially frozen for better blending; if fully frozen, let them sit out for a few minutes. You can also use frozen whipped topping instead of whipped cream for ease. Adjust sweetness by tasting the strawberry mixture before folding in the cream.
Serving Suggestions
Serve this dessert chilled, garnished with fresh strawberries or a drizzle of chocolate sauce for added flair. It pairs beautifully with a scoop of vanilla ice cream or a slice of cake. Consider serving it alongside a light salad or fruit platter for a refreshing meal, especially if you are preparing a summer gathering.
Storage & Reheating
Store the leftover strawberry frozen dessert in an airtight container in the freezer. It can last up to two weeks. To serve, remove from the freezer and let it sit at room temperature for about 10 minutes for easier slicing. Avoid refreezing any thawed portions to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Frozen Dessert contains roughly 670 calories, with 7g protein, 68g carbohydrates, and 42g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries, but you'll need to mash them and possibly add a bit more sugar to achieve the right sweetness. If using fresh, make sure to chill the dessert thoroughly before serving for the best texture.
Is there a way to make this recipe vegan?
To make this dessert vegan, substitute the butter with a vegan butter alternative and use aquafaba (whipped chickpea liquid) instead of egg white. For the whipped cream, opt for a coconut whipped cream or a plant-based whipped topping to keep it dairy-free.
How can I adjust the sweetness in this recipe?
You can adjust the sweetness by reducing the sugar in the crumb layer or the strawberry mixture. Taste the blended strawberries before folding in the whipped cream and adjust accordingly. This flexibility allows you to customize the dessert to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).