Frozen Strawberry Dessert Recipe
Frozen Strawberry Dessert Recipe photo by Taste of Home
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Frozen Strawberry Dessert Recipe

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My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this one, along with may wonderful stories about them.
TOTAL TIME: Prep: 40 min. + freezing Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 40 min. + freezing Bake: 20 min.
MAKES: 8-10 servings


  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup chopped walnuts
  • 2 egg whites
  • 2/3 cup sugar, divided
  • 2 teaspoons water
  • 1/8 teaspoon cream of tartar
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 tablespoons lemon juice
  • 1 cup heavy whipping cream

Nutritional Facts

1 piece: 350 calories, 22g fat (11g saturated fat), 57mg cholesterol, 116mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 4g protein.


  1. In a small bowl, combine the first four ingredients. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes, stirring occasionally, until golden brown; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13-in. x 9-in. dish.
  2. In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy.
  3. In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight. Yield: 8-10 servings.
Originally published as Frozen Strawberry Dessert in Country Extra July 2004, p51

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hospicestna User ID: 8457368 230006
Reviewed Jul. 22, 2015

"First of all thank you for this recipe! This was always a favorite when my sister and I were growing up. Mom used pecan sandie cookies for the crust because she was allergic to walnuts. Can't wait to make this for my sis!"

jael_robitaille User ID: 1966106 58541
Reviewed Apr. 2, 2011

"I live overseas and this is a recipe where I can get the ingredients in a 3rd world country and love how it tastes like back Home!"

klesinski User ID: 1037014 58540
Reviewed Apr. 25, 2010

"I have made this dessert for years. It is a family favorite and a great dessert on a hot summer day.

I have subsituted peanuts for walnuts, brown sugar Splenda and white sugar Splenda (both for baking) over regular, used 2 cups of fresh strawberries over frozen, and Lite Cool Whip (8 oz) in place of the whipping cream with great success."

kizzthecook User ID: 4096139 64648
Reviewed Nov. 24, 2009

"I LOVED this dessert. It was so good. It reminded me of those Strawberry shortcake ice cream things on a stick."

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