This frozen strawberry delight is a favorite at my house. So much so, that my 9 year old requested it instead of a birthday cake for his dessert. We have also eaten it no less than 3 times in the same number of weeks.
And while I won’t claim that is health food, it does have less sugar (only 1 1/4 cups for 20 servings) than many desserts out there.
This recipe is perfect for parties & pot-lucks since it can be made ahead of time. It would be great served for the upcoming Fourth of July holiday as well as for Mother’s Day and Easter. Frozen strawberry delight is cool and creamy and perfect for hot summer days.
A few notes on frozen strawberry delight:
Notes on the Crust :
- You can use any nut you like. My mother uses pecans, I use almonds. I think cashews and walnuts would also work. I think the flavor of peanuts would detract from the strawberry flavor, so I don’t recommend those. If you can’t have any nuts, I would leave them out and add an additional 1/4 cup flour to the mixture. I haven’t tried this, but I think it would work.
- I chop my nuts in my food processor and then dump the other crust ingredients in there too. A few pulses will combine it all very quickly.
- The crust is not really a crust. It is more of a crumb base. It may not completely cover the bottom of your 9″ x 13″ pan. That is OK. Just don’t forget to reserve about 1/3 of it for the topping.
Notes on the Filling:
- I would not use store-bought eggs for this recipe since you are consuming the eggs raw. If you get your eggs from a reputable farm, I think it would be fine to use the raw egg whites though there is a small risk of salmonella from even the best chicken practices. If you have a compromised immune system or can’t source good eggs, you can always use the powdered eggs found in the cake decorating aisle. (Wilton in one brand that makes them. They call it meringue powder.) I have used both the powdered egg whites and fresh eggs from our chickens and honestly, I can’t tell a difference. Use what you are comfortable with.
- If you are using a hand mixer, you will have to beat the mixture for the full 20 minutes. In my Kitchen Aid stand mixer it only takes 7 minutes or so. When it gets to the top of the wire whip, I stop. (See pictures for reference.) I would not attempt this without a mixer. You could try whisking but it would probably take 45 minutes of constant whisking to achieve a decent volume. I just wouldn’t have that kind of patience or stamina.
- I also tried making it gluten free, since we have family that has celiac disease. Using an all-purpose, gluten free flour blend worked great. We couldn’t tell a difference.
- Frozen strawberries work great too. Just thaw them well first and drain any excess juice.
Frozen Strawberry Delight
- 1 cup flour, gluten-free works fine too
- ½ cup butter, melted
- ¼ cup brown sugar
- ½ cup finely chopped almonds
- 1 cup heavy whipping cream
- 1 cup sugar
- 2 egg whites, fresh or powdered
- 1 Tablespoon lemon juice
- 2 cups fresh or frozen strawberries, chopped
- Combine all crust ingredients. Spread in a 9" x 13" pan. Bake at 350 for 20-25 minutes until golden brown. Set aside and let cool. Remove ⅓ of mixture to reserve for topping.
- Whip cream. Set aside. Wash mixer bowl and all utensils well. (If any of the cream remains, it will cause the egg whites to not whip properly.)
- Beat sugar, egg whites, strawberries, and lemon juice for 20 minutes until light and fluffy. (If using a high powered mixer it may not take the full 20 minutes, but a hand mixer will.) Gently fold in cream.
- Line a serving dish with parchment paper. Spread ⅔ of the crust mixture in the bottom. It may not totally cover the bottom of the dish. Pour in strawberry mixture and spread to cover the crust. Top with remaining crust. Freeze for at least four hours. Strawberry Delight is best eaten frozen.
Do you make many frozen desserts? What is your favorite dessert to serve this time of year?