Description
Frozen Strawberry Shortcake Squares are a refreshing no-bake frozen dessert perfect for warm weather. Featuring layers of crispy walnut crumble and a creamy strawberry filling made with macerated strawberries, whipped egg whites, and heavy cream, these squares offer a delightful combination of textures and flavors that are both sweet and slightly tangy.
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:
- 2 cups sliced strawberries, finely chopped
- 1 cup white sugar, divided (1/2 cup for macerating strawberries, 1/2 cup for egg whites)
- 2 tablespoons lemon juice
- 2 egg whites
- 1 cup heavy cream
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with plastic wrap to allow easy removal of the frozen squares later.
- Make the walnut crumble: In a small mixing bowl, stir together the flour, brown sugar, chopped walnuts, melted butter, and a pinch of salt until combined. Spread this mixture evenly on a baking sheet and bake for 20-25 minutes, stirring occasionally to break up clumps and ensure even browning. Remove from oven and let cool.
- Macerate the strawberries: While the crumble bakes, finely chop the sliced strawberries and combine them in a bowl with 1/2 cup of white sugar and lemon juice. Stir gently and let sit for 15 minutes to release the juices and soften.
- Whip the egg whites: In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar while continuing to beat the egg whites until stiff peaks form, ensuring a glossy and firm texture.
- Whip the cream and fold: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped egg whites into the whipped cream, followed by the macerated strawberries along with their juices, being careful not to deflate the mixture.
- Assemble the squares: Sprinkle two-thirds of the cooled walnut crumble evenly over the bottom of the prepared baking dish. Spoon the strawberry filling over the crumble layer and smooth it out evenly. Top with the remaining walnut crumble.
- Freeze until firm: Place the assembled dish in the freezer for at least 4 hours or until completely firm. Once frozen, use the plastic wrap to lift the dessert out and cut into 16 squares. Keep the squares covered with plastic wrap in the freezer for up to 2-3 days.
Notes
- This dessert combines a creamy strawberry filling with a crispy, sweet-and-salty walnut crumble for fantastic texture contrasts.
- Make sure to whip egg whites and cream properly to achieve the right airy texture for the filling.
- Feel free to substitute walnuts with pecans or almonds if desired.
- Squares are best served straight from the freezer on a hot day for a refreshing treat.
- Ensure the dessert is tightly covered while freezing to prevent freezer burn.
Nutrition
- Serving Size: 1 square (1/16th of recipe)
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 55mg
