Mar 172013
 

 

Simple, Sweet and Pink:  Frosty Strawberry Squares

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So when I was a fairly young bride, I discovered this strawberry recipe in my Better Homes and Gardens magazine.

It looked easy—I was into easy.

It looked pretty—I was into pretty, AND pretty easy.

And I was into strawberry fruit stuff.

And I was very impressed with the amazing flavor combo of the salty-toasted-walnut-butter mixture and the fluffy strawberry cloud that melts in your mouth.  So much so that I almost ate it all before it made it to the freezer.

I count this as one of the best desserts you can make—but let me warn you:

This recipe is dangerous.

Why, you ask?  For me, I simply cannot have it in my house if I am counting calories.  It calls to me from the freezer.  I find myself lifting the foil tent, stealing a spoonful here, a spoonful there.  Sometimes I surrender to helping myself to a full serving, promising my scale that I will cut back elsewhere.  Or skip a meal, or spend a half hour on the stationary bike… or just tell myself that I deserved the reward for a hard day’s work.

Whatever.

Anyways, I think you will count this as one of your favorite strawberry recipes.  Just don’t count the calories while making it.

Oh and by the way, you can use the whipping cream as the recipe calls for it, whipping it up yourself, or save some time and use some prepared whipped topping—it works either way.  Using the prepared topping also means one less bowl to wash (as I said, I am into easy.)  Also, you can substitute fresh, sliced strawberry fruit instead of the frozen strawberries, adding more sugar – about ½ cup.  Either way, I think that you will discover it will not last long at your house.

Which may or may not be good.

 

So here it is:Frosty Strawberry Squares—a most irresistible strawberry recipe!

1 cup flour

¼ c. brown sugar

½ cup chopped walnuts, more or less as desired

½ c. butter or margarine, melted

Preheat the oven to 350 degrees F.
In a 9 x 13 inch pan, stir together the flour, brown sugar, walnuts and melted butter.

 

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Stir with a fork.

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Toast in the oven until browned; stirring occasionally.  Babysit your oven—stir every 10 minutes or so.  If you use a dark pan, it will brown more quickly. Reserve about 1/3 of this mixture and spread the remainder evenly over the bottom of the 9×13 inch dish.  Allow this to cool.  (If I am in a hurry, I empty the crumbles into a bowl and run the pan under cold water so that it is ready for the strawberry fluff.)

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Place crumbles in the pan and shake until evenly distributed over the bottom.

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Strawberry Fluff:

2 egg whites

¾ c. sugar

12 oz. frozen strawberries, partially thawed (I like to reserve 1/3 for topping)

2 T. lemon juice (usually ½ lemon, squeezed, or use bottled lemon juice)

Optional:  1 t. almond flavoring

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In a large bowl, whip the egg whites, lemon juice, white sugar and partly frozen strawberries until they can hold a stiff peak. This will take a long time if you don’t have a big hefty mixer.

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Next, prepare the whipping cream:

1 c. whipping cream or 1 small container of whipped topping, thawed.

In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. (No need to beat the whipped topping if you cheat and use this.)

Fold into the strawberry mixture.

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Pour over the browned mixture and spread evenly. Top with the reserved walnut mixture.

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Freeze for 6 hours, or overnight.  (cover it with foil or plastic wrap)

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Serve partially thawed, topping with a spoonful of the reserved frozen strawberry mixture.

Hint:  Look the other way if your friends are licking the plates.

Or better yet, join them.
 

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Simple, sweet and pink: Our favorite strawberry dessert–Frosty Strawberry Squares

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 3 hours

Simple, sweet and pink:  Our favorite strawberry dessert–Frosty Strawberry Squares

Ingredients

  • 1 cup flour
  • ¼ c. brown sugar
  • ½ cup chopped walnuts, more or less as desired
  • ½ c. butter or margarine, melted
  • 2 egg whites
  • ¾ c. sugar
  • 12 oz. frozen strawberries, partially thawed (I like to reserve 1/3 for topping)
  • 2 T. lemon juice (usually ½ lemon, squeezed, or use bottled lemon juice)
  • Optional: 1 t. almond flavoring

Instructions

  1. [For pictured directions, go to: /http://www.onlymybestrecipes.com/simple-sweet-and-pink-our-favorite-strawberry-dessert-frosty-strawberry-squares/]
  2. Preheat the oven to 350 degrees F.
  3. In a 9 x 13 inch pan, stir together the flour, brown sugar, walnuts and melted butter.
  4. Stir with a fork.
  5. Toast in the oven until browned; stirring occasionally. Babysit your oven—stir every 10 minutes or so. If you use a dark pan, it will brown more quickly.
  6. Reserve about 1/3 of this mixture and spread the remainder evenly over the bottom of the 9×13 inch dish.
  7. Allow this to cool. (If I am in a hurry, I empty the crumbles into a bowl and run the pan under cold water so that it is ready for the strawberry fluff.)
  8. In a large bowl, whip the egg whites, lemon juice, white sugar and partly frozen strawberries until they can hold a stiff peak. This will take a long time if you don’t have a big hefty mixer.
  9. Next, prepare the whipping cream:
  10. 1 c. whipping cream or 1 small container of whipped topping, thawed.
  11. In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. (No need to beat the whipped topping if you cheat and use this.)
  12. Fold into the strawberry mixture.
  13. Pour over the browned mixture and spread evenly. Top with the reserved walnut mixture.
  14. Freeze for 6 hours, or overnight. (cover it with foil or plastic wrap)
  15. Serve partially thawed, topping with a spoonful of the reserved frozen strawberry mixture.

Notes

The crumbles are so wonderful, sometimes I double this part of the recipe!

http://www.onlymybestrecipes.com/simple-sweet-and-pink-our-favorite-strawberry-dessert-frosty-strawberry-squares/

 

 

 

  2 Responses to “Simple, sweet and pink: Our favorite strawberry dessert–Frosty Strawberry Squares”

  1. I simply LOVE this recipe! (It’s been handed down three generations in my family) I saw the last part of your post that you “sometimes” make extra of the crumb topping….girl you HAVE TO make a double recipe of the most delicious part of this dessert, so you can press enough of it on the bottom to yield at least a 1/4 inch crust. The rest you can sprinkle on top. If you have access to pecan trees (because they’re too expensive at the store) they make the crumble crust & topping even better.

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