Strawberry Squares

Ingredients:

1 cup sifted all-purpose flour

1/4 cup brown sugar

3/4 cup chopped walnuts

1/2 cup butter, melted

2 egg whites

1 cup granulated sugar

2 cups sliced strawberries

2 Tbs. lemon juice

1 cup heavy cream

Preparation:

Mix the flour, brown sugar, walnuts and butter together. Spread on a cookie sheet and bake in a 350˚ oven for 20 minutes – stirring every 5 minutes. Remove from oven and sprinkle 2/3 of the mixture in the bottom of a 9 x 13 x 2 inch Pyrex dish.

Combine egg whites, granulated sugar, berries, and lemon juice in mixing bowl. Beat mixture on high speed about 10 minutes or until thick and frothy. Mixture will be double or triple in volume. Whip cream until thick and fold into strawberry mixture. Spoon mixture over crumbs and sprinkle remaining crumbs on top. Freeze mixture for at least 6 hours.

Serving Suggestion:

Cut into 3 inch squares and garnish with fresh mint leaves.

History:

The first time I had this was at our neighbor’s home on the point behind us. Her name was Faye. I enjoyed Strawberry Squares so much that I asked for the recipe. Her recipe called for Cool Whip, something that has a chemical taste to me. I substituted whipping cream for the Cool Whip. Years later, I found the same recipe in my Betty Crocker cook book. The original recipe had called for whipping cream.