Description
Frozen Strawberry Shortcake Squares feature a delightful combination of a crispy walnut crumble layered with a creamy, sweet strawberry filling. This no-bake frozen dessert is perfect for hot summer days, offering a refreshing and indulgent treat that can be prepared ahead and enjoyed chilled.
Ingredients
Scale
For the 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
For the Strawberry Filling
- 2 cups sliced strawberries
- 1 cup white sugar, divided
- 2 tablespoons lemon juice
- 2 egg whites
- 1 cup heavy cream
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with plastic wrap to prevent sticking and ease removal later.
- Make the walnut crumble: In a small mixing bowl, combine the flour, brown sugar, chopped walnuts, melted butter, and a pinch of salt. Crumble this mixture onto a baking sheet and bake for 20-25 minutes, stirring occasionally to break up clumps and ensure even browning and toasting.
- Macerate 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 the lemon juice. Let this mixture sit for at least 15 minutes to macerate and release juices.
- Whip egg whites: Beat the egg whites to soft peaks. Gradually add the remaining 1/2 cup sugar while beating continuously until stiff peaks form, giving the meringue a glossy and stable texture.
- Whip cream and fold filling: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped egg whites and macerated strawberries (with their juices) into the whipped cream, combining carefully to preserve the airy texture.
- Assemble the dessert: Spread two-thirds of the cooled walnut crumble evenly over the bottom of the prepared baking dish. Spoon the strawberry and cream filling on top and smooth into an even layer. Finish by sprinkling the remaining crumble evenly over the top.
- Freeze and serve: Place the assembled dessert in the freezer for at least 4 hours or until firm. Once frozen, cut into 16 squares and serve. Keep covered with plastic wrap and store in the freezer for 2-3 days.
Notes
- This dessert is best served frozen and is perfect as a refreshing summer treat.
- Be sure to whip the egg whites and cream to stiff peaks for the filling’s ideal light and fluffy texture.
- For easier serving, use the plastic wrap lining to lift the dessert from the pan after freezing.
- Store leftovers tightly covered in the freezer to maintain freshness up to 3 days.
- Finely chopping the walnuts ensures even texture throughout the crumble.
Nutrition
- Serving Size: 1 square (approx. 1/16th of recipe)
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
