Description
Frozen Strawberry Shortcake Squares are a delightful summer dessert featuring a creamy strawberry filling layered between crispy, sweet-and-salty walnut crumble. This no-bake filling combined with toasted walnut crumble creates a refreshing treat perfect for cooling off on warm days.
Ingredients
Scale
Walnut Crumble:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup butter, melted
- Pinch salt
Strawberry Filling:
- 1 cup white sugar, divided
- 2 cups sliced strawberries
- 2 tablespoons lemon juice
- 2 egg whites
- 1 cup heavy cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with plastic wrap to prevent sticking and for easy removal of the dessert after freezing.
- Make the Walnut Crumble: In a small mixing bowl, combine the flour, brown sugar, finely chopped walnuts, melted butter, and a pinch of salt. Mix well until crumbly. Spread the mixture evenly onto a baking sheet and bake for 20-25 minutes, stirring occasionally to break up clumps and ensure even browning, until the crumble is toasted and golden brown.
- Prepare the Strawberries: While the crumble is baking, finely chop the strawberries. In a small bowl, combine the chopped strawberries with 1/2 cup of the white sugar and lemon juice. Let this mixture macerate at room temperature for 15 minutes to draw out the juices and enhance flavor.
- Whip Egg Whites: Beat the egg whites until they form soft peaks. Gradually add the remaining 1/2 cup sugar while continuing to beat until stiff peaks form, creating a light, sweet meringue.
- Whip the Cream and Fold Mixtures: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the whipped egg whites followed by the macerated strawberries, making sure to keep the mixture light and airy.
- Assemble the Squares: Sprinkle about two-thirds of the toasted walnut crumble evenly over the bottom of the prepared baking dish. Spoon the strawberry cream filling evenly over this layer and smooth it out. Top the filling with the remaining walnut crumble, covering the entire surface.
- Freeze and Serve: Freeze the assembled dessert for at least 4 hours or until firm. Once frozen, remove from the dish using the plastic wrap lining, cut into 16 squares, and serve chilled. Store leftovers covered with plastic wrap in the freezer for up to 2-3 days.
Notes
- This dessert combines creamy strawberry filling with crispy walnut crumble, perfect for hot summer days.
- Using plastic wrap in the baking dish helps in removing the squares easily after freezing.
- You can adjust the sugar amounts based on the sweetness of your strawberries.
- If raw egg whites are a concern, use pasteurized egg whites to ensure safety.
- These squares freeze well and retain their texture for 2-3 days when properly stored.
Nutrition
- Serving Size: 1 square (approximately)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
