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Frosty Strawberry Squares

Author Serving Up Southern


Preheat oven to 350°

    Crust and Topping:

    • 1 1/2 cups flour
    • 1/4 cup brown sugar
    • 2/3 cup walnuts
    • 1/2 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
    • 1/4 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.