Frosty Strawberry Squares

Recipe View Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. (5 minutes)

Recipe View Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine the flour, brown sugar, chopped walnuts, and melted butter. Mix until evenly moistened. Spread the mixture on the prepared baking sheet and bake for 12-15 minutes, or until the walnuts are fragrant and lightly toasted, stirring occasionally to prevent burning. (20 minutes)

Recipe View Remove from oven and let cool slightly. Sprinkle 2/3 of the toasted walnut mixture evenly over the bottom of the prepared 9x13 inch dish. Gently press down to form a crust. (10 minutes)

Recipe View In a large, clean bowl, using an electric mixer, whip the egg whites and lemon juice until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form. (8 minutes)

Recipe View In a separate, chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Gently fold the sliced strawberries into the meringue mixture. Then, gently fold the whipped cream into the strawberry-meringue mixture until just combined. Be careful not to deflate the mixture. (7 minutes)

Recipe View Spoon the strawberry-cream mixture over the walnut crust in the baking dish, spreading evenly. Sprinkle the remaining toasted walnut mixture over the top. (5 minutes)

Recipe View Cover the dish with plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm. (6 hours+)

Recipe View When ready to serve, remove the Frosty Strawberry Squares from the freezer. Let stand at room temperature for 5-10 minutes to soften slightly before cutting into squares. (10 minutes)