Frozen Strawberry Squares Recipe
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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 it seems like it goes from jackets with jeans to flip flop weather overnight. We’ve already had several days that have been quite hot. 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.
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 a light and refreshing dessert perfect for the end of a warm day. Enjoy! And stay cool, y’all!
More strawberries treat you’ll love:
Frozen Strawberry Squares Recipe
Frozen Strawberry Squares Recipe
This frozen dessert made with fresh strawberries and whipped cream is easy and can be made ahead a couple of days.
- 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
- 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.
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.
My grandma also used to make this dessert!! In our family it has always been called Strawberry Yummy…for obvious reasons 🙂 I love this crust so much that I use in in place of graham cracker crust in almost every recipe!
What a perfect dessert for summer pool parties and cookouts! Definitely printing out this recipe 🙂
Wow…I just became giddy when I saw this. What a fun dessert!
And, I don’t have a fun catchy saying, but I love “snakes butt on a hay ride” myself…could on those words coming out of my mouth tomorrow! 🙂
Just made these last night and am currently eating a piece as I type this. SO FREAKING GOOD is all I can say. WOW, these are going to be a staple for my summer desserts! Thanks for the awesome and easy recipe. I think I might try some other fruits too, like blueberries or raspberries. YUM!!!
I just featured this recipe on Fun Friday Finds on my blog. I’d love for you to stop by. http://www.itsybitsypaperblog.com
These looks DELICIOUS. I bookmarked your recipe. Thanks for posting.
TO ALL YOU LADIES OUT THERE. THIS IS THE BEST STRAWBERRY DESSERT OUT THERE. I HAVE MADE IT MANY TIMES FOR FRIENDS AND FAMILY. IT IS A BETTER HOMES AND GARDENS RECIPE THAT I LOST WHEN WE MOVED A YEAR AND HALF AGO. I WAS DETERMINED TODAY TO SEARCH GOOGLE AND AFTER 2 HOURS OF SEARCHING, I FOUND IT YEAH.
MAKE IT SOON. EVERYONE WILL LOVE IT. TRISH
oh this looks like it belongs on my plate, I’m wishing and hoping it takes a giant leap through blogland and when I open my eyes it’s there 🙂 if not I will have to whip up a batch, yum!!! Can’t wait!
hi there! just put this one together..hope it turns out okay if i use ‘heavy’ whipping cream instead of regular..sure looks good! it will be one of our desserts at Christmas Eve dinner tomorrow night! thanks for the recipe, Amy!
Wow…this looks extremely similar to a recipe I posted on Tasty Kitchen.
Nobody answered, so I’ll add in:
Hot as a two-bit pistol.
Hotter than Georgia asphalt
Colder than a hooker’s heart
I saw a similar recipe that added 4 whole Graham Crackers crushed. I didn’t like the consistency of the crumb mixture as is in this recipe. I added the crumbs, put it back in the oven for a few more minutes and loved it.
I made this today and it wasn’t quite as good as I expected it to be. The filling could be a little sweeter. I think I would add some cream cheese to the mixture if I tried it again.
What a perfect treat to enjoy during a hot and humid Summer day! It sounds delicious, and looks gorgeous:-) Take care, Terra
So easy and they look delish!
Just got home from Easter dinner at the in-laws where I took this as the desert. Everyone LOVED it. Tasted like the best quality strawberry ice cream with an incredible crust.
Sunday’s are very busy for me so I made it Saturday night. Since it was the end of March the strawberries aren’t supper sweet so I sliced them and macerated them in sugar for a bit while putting everything together.
We were expecting a big crowd so I made @ 2.5 times the crust (really good), doubled everything else and made it in a 13X9″ pan. One of those deserts where some of the women said, “None for me” and then ate almost all of it from their husband’s plate!
All in all a HUGE success and a keeper for another day.
Thanks for the recipe!
So good to hear it! I’m looking forward to fresh strawberries from the farm down the road to make this again soon. Happy spring!
I will give it a try very very soon
Wish I’d seen your recipe before making the buggered up version on Pip & Ebby!
Couldn’t put my finger on what was wrong: “add the whipping cream, beat for 6 mins”
Duh! -Add the whipped cream!
As for taste, it’s fine. However, whipping the cream and folding in the rest would have made for a much airier texture. I’m surprised beating the ingredients for 6 mins didn’t turn the mixture into butter!
Sure wish people who aren’t knowledgeable would stop messing it up for those who actually want a proper recipe.
My mother has made these since I was a child(I am 47 now) and I have always loved them. She uses pecans instead of almonds and they are delicious!