A fluffy frozen summer treat: strawberry cream filling with a nutty baked crumb crust and topping!

1 c flour
1/4 c brown sugar
1 stick (1/2 c) butter, softened
1/2 c finely chopped nuts (optional)
2 egg whites
1 c sugar
2 c strawberries, hulled and cut in half*
1 c whipped cream
sliced strawberries, for garnish (optional)

1. In mixing bowl, combine flour, brown sugar, butter, and nuts until crumbly. Spread loosely on a cookie sheet/jelly roll pan and bake at 350 degrees for 10 minutes. Cool.

2. Beat egg whites until frothy. Add sugar and beat for about 5 minutes. Add strawberries and beat on HI for 10-12 minutes. Fold in whipped cream.

3. Spread 1/2 of crumb mixture on the bottom of a 9 x 13 pan. Pour strawberry mixture over crumbs, and top with the rest of the crumbs. Garnish with sliced strawberries if desired. Freeze.

4. Remove from freezer shortly before serving.

*You may use frozen strawberries that are partly thawed, also.

This recipe was originally given to me at my bridal shower by Rebecca C.

This is a simple summer dessert recipe. I like the light texture, and it's so pretty, too! I used almonds in the crumb mixture, and I liked it. I think this might be even better with more strawberries added! My rating: 9/10