Description
Frozen Strawberry Shortcake Squares are a delightful no-bake treat featuring a creamy strawberry filling nestled between layers of crispy, sweet-and-salty walnut crumble. This refreshing dessert is perfect for hot summer days, combining toasted walnut crumble with a whipped cream and macerated strawberry mixture, all frozen into easy-to-serve squares.
Ingredients
Scale
Crust and Topping
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup butter, melted
- Pinch salt
Filling
- 1 cup white sugar, divided
- 2 cups sliced strawberries
- 2 tablespoons lemon juice
- 2 egg whites
- 1 cup heavy cream
Instructions
- Prepare Baking Dish: Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking dish with plastic wrap to allow for easy removal of the frozen squares later.
- Make Walnut Crumble: In a small mixing bowl, combine the all-purpose flour, brown sugar, finely chopped walnuts, melted butter, and a pinch of salt. Crumble the mixture onto a baking sheet, breaking up clumps to ensure even baking.
- Bake Crumble: Bake the crumble mixture in the preheated oven for 20-25 minutes or until it is toasted and golden brown, stirring occasionally to prevent clumping and ensure uniform browning. Remove and allow to cool slightly.
- Macerate Strawberries: While the crumble is baking, finely chop the sliced strawberries. In a small bowl, mix chopped strawberries with 1/2 cup of white sugar and lemon juice. Set aside for 15 minutes to macerate, drawing out the juices and enhancing flavor.
- Whip Egg Whites: Whip the 2 egg whites to soft peaks, then gradually add the remaining 1/2 cup sugar, continuing to whip until stiff peaks form. This will make a stable meringue base for the filling.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped egg whites and the macerated strawberry mixture (along with their juices) into the whipped cream, combining carefully to maintain the light texture.
- Assemble Dessert: Sprinkle two-thirds of the cooled walnut crumble evenly over the bottom of the prepared baking dish. Spoon the strawberry-cream filling over the crumble, smoothing it into an even layer with a spatula. Top with the remaining walnut crumble.
- Freeze: Place the assembled dish in the freezer for at least 4 hours or until fully firm.
- Serve: Once frozen, cut into 16 squares to serve. Keep leftovers covered in plastic wrap in the freezer for 2-3 days.
Notes
- This frozen dessert blends creamy strawberry filling with a crunchy, sweet, and salty walnut crumble for a unique texture contrast.
- Using plastic wrap in the baking dish simplifies removal of frozen squares.
- Egg whites are whipped to stiff peaks with sugar, creating a meringue component that lightens the filling.
- Make sure the crumble is fully cooled before assembling to prevent the filling from melting prematurely.
- Store leftover squares in the freezer tightly covered to maintain freshness.
- For a nut-free version, walnuts can be omitted or replaced with seeds of choice.
Nutrition
- Serving Size: 1 square (1/16 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
