Strawberry Dessert RecipeIngredients for Baked Crust:
* 1/2 cup flour
* 2 tablespoons brown sugar, packed
* 1/4 cup walnuts or pecans, coarsely chopped
* 1/4 cup butter, melted
Ingredients for Strawberry Filling:
* 1 egg white
* 1/2 cup white sugar
* 1 cup fresh strawberries, washed, trimmed and sliced
* 1 tablespoon fresh lemon juice
* 1/2 cup heavy cream, whipped
* Garnish suggestions: strawberry fan garnish, roses, mint sprig
What’s Next:
Go ahead & preheat your oven 350 F or 175 C.
In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.
With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.
When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert – frozen strawberry dessert.
* 1/2 cup flour
* 2 tablespoons brown sugar, packed
* 1/4 cup walnuts or pecans, coarsely chopped
* 1/4 cup butter, melted
Ingredients for Strawberry Filling:
* 1 egg white
* 1/2 cup white sugar
* 1 cup fresh strawberries, washed, trimmed and sliced
* 1 tablespoon fresh lemon juice
* 1/2 cup heavy cream, whipped
* Garnish suggestions: strawberry fan garnish, roses, mint sprig
What’s Next:
Go ahead & preheat your oven 350 F or 175 C.
In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.
With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.
When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert – frozen strawberry dessert.
