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posted by Amy Johnsonon May 31, 2017 (updated Jan 24, 2019) 86 comments »
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Frozen Strawberry Squares is a refreshing dessert made with fresh strawberries and cream. This frozen dessert has been one of the more popular dessert recipes ever since sharing it here many years ago.
While the official start to summer is still a few weeks away, it already feels like summer has arrived. Each year itseems like it goesfrom jackets with jeans to flip flop weather overnight. We’ve already had several days that have been quitehot. As hot as a … Want to finish that sentence? I’ve never lived anywhere else to know what the norm is, but we hear weather related colloquialisms all the time here in the south.
For example:
It’s hotter than a billy goat in a pepper patch.
It’s as hot as a snakes butt on a hay ride. (you can use that one when it’s really cold too)
It’s as hot as a fox in a hen house.
Know any good ones? Around these parts we get our entertainment however we can.
While it may be getting as hot as hades outside, you can chill things down a bit with these Frozen Strawberry Squares. They’re a cool sweet treat, and so easy to whip up. Plus, you can make them a couple of days ahead of time. Perfect!
Crushed fresh strawberries and a homemade whipped topping are combined, then spread atop a crunchy nutty crust base. Then it’s all topped off with a sprinkling of more nutty crispy crust mixture that was reserved. That’s it! All that’s left to do is let it sit, chilling in the freezer for a while. Simple stuff.
Other berries may be substituted. Blueberries would be mighty fine. Raspberries? Yes, indeed! I think you’ll find this to be alight and refreshing dessert perfect for the end of a warm day. Enjoy! And stay cool, y’all!
More strawberries treat you’ll love:
- Strawberry Oatmeal Smoothie Recipe
- Easy Strawberry Salsa Recipe
- Strawberry Tart
Frozen Strawberry Squares Recipe
Frozen Strawberry Squares Recipe
Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This frozen dessert made with fresh strawberries and whipped cream is easy and can be made ahead a couple of days.
Ingredients
- 1 cup flour (almond flour may be substituted)
- 1/4 cup brown sugar
- 1/4 cup chopped almonds (other chopped nuts may be substituted)
- 1/2 cup melted butter
- 2 pasteurized egg whites*
- 1/2 cup granulated sugar
- 10 fluid ounces whipping cream
- 2 tablespoons fresh lemon juice
- 2 cups sliced fresh strawberries, crushed/smashed
Instructions
- Preheat oven to 325-degrees F.
- Combine flour, brown sugar, almonds and melted butter and spread in 8x8-inch pan. Bake at 325-degrees F for 20 minutes. Stir a couple of times. Cool
- Once cooled, evenly press 2/3 of the mixture in the 8x8-inch pan to create crust.
- Beat pasteurized egg whites and granulated sugar until slighly stiff.*
- Beat whipping cream until soft peaks form.
- Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
- Sprinkle remaining crust/crumb mixture on top.
- Freeze for 3-6 hours.
- Cut in squares to serve. Garnish with additional strawberries if desired.
Notes
Adapted from my Aunt Carole's "Hearts Go Home for the Holidays" Cookbook.
*Pasteurized egg whites are safe to eat uncooked. If you cannot find pasteurized eggs, pasteurized liquid egg white products are available in most grocery stores.They may take a bit longer to stiffen up. If needed, add 1/4 teaspoon of cream of tartar.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published June 2, 2011.
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Desserts Frozen Treats
originally published on May 31, 2017 (last updated Jan 24, 2019)
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86 comments on “Frozen Strawberry Squares Recipe”
Elena —Reply
My mom entered this recipe in a contest sponsored by Better Homes and Gardens when I was 6 years old. (She won, by the way!) Thanks for the memories. 🙂
Becky —Reply
Pasteurized eggs are available and should be used in this recipe, since the egg whites are not cooked in any way. Eggs and egg whites should not be eaten uncooked, since they pose a danger of salmonella. I have used them, and they work fine in this recipe.
ruby —
Thanks! I was worried about serving this to my kids because of the raw egg whites.
ruby —
Btw, I tried beating pasteurized egg whites and they don’t get stiff. 🙁
Liz —
I also was worried about the raw egg whites! Wonder if there is a substitute other than any egg kind of egg whites? What exactly do the raw beaten eggs do for the recipe? Thanks for any extra info !
Eva Beaton —Reply
Hotter than the hinges of the gates to hell is what my mother said.
Stacie —Reply
Do you know the calories and fat for this dish?
Amy Johnson —
No, I’m sorry I do not, Stacie.
Naomi —Reply
This looks delicious! Is there something I can substitute in place of nuts? I’m trying to work around allergies.
Amy Johnson —
I have not tried any substitutes with this crust recipe, so I’m not sure what to advise.
Judy —
I use coconut in place of the nuts.
Susie Mandel —Reply
So cool and delicious…and pretty too!
Mary —Reply
Did I read this correctly?? Egg whites are uncooked , not for me
Judy Westmoreland —Reply
Love this recipe. I am making the Frozen Stawberry Squares for the third time this afternoon. First time I followed your recipe. This time I substituted chopped pecans for almonds and added some blueberries with the strawberries. This has become my go to recipe for the summer. We live in coastal Texas and it is 92 degrees with a heat index of 104 right now. Thanks for the superb recipe!!
Kathy —Reply
This looks fantastic! I really want to make this for mothers day. I also wanted to add some blueberries and/or some other kind of fruit. I can’t wait to see how it will turn out!
Lori @ RecipeGirl —Reply
Perfect summer dessert recipe!
Jeff —Reply
All the concern about the use of egg whites or pasteurized egg whites can be easily solved by using aquafaba. It’s the water that comes with garbanzo beans. I really wanted to make this dessert but had someone who can’t eat eggs – pasteurized or not – and this was the solution. I’ve made this before with eggs and I couldn’t tell the difference between the two. Just drain The water from a can of garbanzo Beans and whip them. Look for lower sodium brands. Whip them on high speed to get soft peaks.
Julie —Reply
I made this in the taste is great! But I’m not sure what I might’ve done wrong. It’s more of an ice Square that’s really hard to put a fork into after being in my deep freezer. I let it warm up a little bit on my counter and cut with a warm knife, but even after letting it sit here for a while it just feels kind of icy/hard. I maybe should’ve smashed my strawberries more, because I chopped them more than smashed them. Any suggestions?
Pat butler —Reply
The strawberry frozen square recipe was amazing, but was not sure if it was meant to be eaten frozen or defrosted, tasted better thawed ?????
Amy Johnson —
I prefer it slightly thawed.
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