Strawberry freeze has been served at my family’s table for many special occasions. I didn’t realize that it was so beloved until I was requested to make it for several events this winter. I had almost forgotten about this old friend. Unlike other frozen desserts, an ice cream churn is not required. Whipped egg whites and whip cream gently folded into the mix keep this concoction fluffy and smooth. I can use up the last of my locally picked strawberries from my freezer. My worn recipe card includes a note stating that it was served at my own Bridal Shower, so it must be a classic!
Heat oven to 350°F. In a medium mixing bowl, blend the flour, brown sugar, walnuts and melted butter. Spread on a rimmed baking sheet and bake for 10 minutes until brown, stirring occasionally. Cool. Spread ½ of the mixture in the bottom of a 9 x 13-inch baking pan for the crust. In a chilled bowl, pour cream and vanilla. Begin whipping and increase the mixer speed to medium for about 7 minutes. Stop when the cream takes on volume and forms soft peaks. Set aside. Beat egg whites, sugar, lemon juice and berries on high speed of an electric beater until very stiff. The takes at least 20 minutes (the secret of the recipe.) Fold the whipped cream into the strawberry mixture and transfer it into the 9 x 13-inch pan. Sprinkle the remaining crust mixture over the top. Freeze for at least 6 hours or up to a week. Slice into squares and serve frozen.strawberry freeze
Ingredients
Instructions
strawberry freeze is ideal for a special occasion
1
2
3
4
5
6
7
No Comments