Frosty Strawberry Squares are an oldie, but goodie. This recipe has been passed around for ages and is to be considered retro of sorts. Rumor has it that it first appeared in Sunset Magazine as long ago as the 1960’s and maybe even earlier.
It’s one I had forgotten about for a long time and decided to revisit, and I’m sure glad I did. :)
As you can imagine, this strawberry recipe becomes quite active during strawberry pickin’ season. Frosty Strawberry Squares are great to serve in the summertime when your trying to beat the heat. Speaking of summertime…I don’t know about y’all, but I’m ready for it to get here. We have a GINORMOUS project to do and we’re more than super anxious to get started on it! We just need the freeze & thaw to be over so we can get rolling. AND…we have a GINORMOUS happening due to take place this summer as well. I promise to fill y’all in on our big events in a future post, so stay tuned if you want to know what all the excitement is about. :D
Boy, did I just totally go down a bunny trail or what?
Getting back on track… I’m just going to get it out now – this recipe does contain uncooked egg whites. I have access to fresh eggs that are collected daily, so I’m really not that wigged out about it.
The original Frosty Strawberry Squares recipe calls for sliced strawberries, but I have been forever crushing them. I think it makes the frozen texture much more palatable. This way you’re sure to get little bits of strawberry in every bite. Not to mention that before this change – you needed nothing short of a hacksaw to cut through the frozen hunks. Also, I add 1/4 teaspoon of almond extract. As I’ve said in other posts – that stuff does some magical enhancing mojo to any kind of berries. Remember, this is to enhance the flavor of the berries – not to give the dish an almond flavor. The two drops of red food coloring is optional. I did opt to use it because I love the consistent pink color it gives.
This is also a great Valentine’s Day treat. I know it’s still cold out, but just look at it. That pretty pastel pink with deep pink strawberry bits are screaming Valentine’s even if they are calling for snow. ;)
Happy Valentine’s Day! ♥
- 1½ cups flour
- ¼ cup brown sugar
- ⅔ cup walnuts
- ½ cup butter, melted
- 2 large egg whites
- 1 cup sugar (2/3 cup if using frozen berries)
- 2 cups strawberries, crushed
- 1 tablespoon lemon juice
- ¼ teaspoon almond extract
- 1 cup heavy whipping cream
- 2 drops red food coloring (optional)
- In a medium bowl, combine the flour, brown sugar and walnuts. Add the melted butter and stir until crumbly. Spread the mixture on a baking sheet and bake for 15-20 minutes or until lightly browned, stirring 2-3 times while baking. When slightly cooled, sprinkle two-thirds of the mixture into a 9x13 pan, reserve remaining mixture for topping. Chill the dish in the freezer for 5-10 minutes.
- In the bowl of a stand mixer (or large mixing bowl), add the egg whites, sugar, crushed berries, lemon juice, and almond extract. Using the wire whisk attachment, beat at highest speed for about 5-8 minutes or until stiff peaks form.
- In another bowl, beat the whipping cream and red food coloring (if using) until stiff, about 2-3 minutes. Gently fold the whipped cream into the strawberry meringue mixture until thoroughly combined. Pour combined mixture into chilled baking dish spreading to to all corners. Sprinkle with reserved crumbs, cover and chill for 6 hours or overnight.
- Allow pan to sit at room temperature 10-15 minutes before serving. Garnish with fresh strawberries.
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