Prep time: 30 min | Cook: 6 hrs | Total: 6 hrs 30 min | Servings: 24 | Yield: 1- 9×3 inch dish
Summer is the best time for strawberries, which is the perfect season for this cake, by the way. And as a huge strawberry lover, like myself, I consider this recipe as my all-time favorite. It’s just got the perfect amount of sweetness and goodness overloading in a slice.
The first time I tried this, I know, it was after one of my games that I felt really bad because I was hurt in between. I felt so devastated going home after checking my injury at the hospital. My mom, who was with me at that time, was really worried and sorry for me, she knows that it is an important game for me. I think she planned the whole strawberry squares to make for me because she knows it will make me happy, and at the same time, relax. I will never forget that day because first, I got my injury, and secondly, I tasted one of the most amazing strawberry desserts. I hope you’ll try to create a version of this Frosty Strawberry Squares recipe.
(1) cup all-purpose flour
½ cup packed brown sugar
½ cup chopped walnuts
½ cup butter, melted
(2) egg whites
1 cup white sugar
2 cups sliced strawberries
2 tbsp lemon juice
1 cup heavy cream
1. Preheat oven to about 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Line a rimmed baking sheet with aluminum foil. Stir flour, brown sugar, walnuts, and melted butter in a bowl. Toast it in the oven until the walnuts are fragrant for 15 minutes, stir occasionally. Add and sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9×13 inch dish.
3. Whip egg whites with lemon juice until they can hold a soft peak in a large bowl. Add white sugar gradually while continuing to whip to firm peaks. Fold in the strawberries.
Per Serving: 158.9 calories; 23.8 mg cholesterol; 37.2 mg sodium; 1.6 g protein; 18.5 g carbohydrate.
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