Description
Frozen Strawberry Shortcake Squares are a delightful no-bake summer dessert featuring a creamy strawberry filling sandwiched between crispy, sweet-and-salty walnut crumble layers. This easy-to-make, frozen treat is perfect for warm days and makes for refreshing, bite-sized squares that combine the richness of whipped cream and egg whites with the fresh tang of macerated strawberries.
Ingredients
Scale
Walnut Crumble
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup finely chopped walnuts
- 1/2 cup butter, melted
- Pinch of salt
Strawberry Filling
- 2 cups sliced strawberries
- 1 cup white sugar, divided
- 2 tablespoons lemon juice
- 2 egg whites
- 1 cup heavy cream
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking dish with plastic wrap to allow easy removal of the frozen squares.
- Make and Bake Walnut Crumble: In a small mixing bowl, combine the all-purpose flour, packed brown sugar, finely chopped walnuts, melted butter, and a pinch of salt. Stir well to incorporate. Spread the mixture evenly onto a baking sheet. Bake in the preheated oven for 20-25 minutes, stirring occasionally to break up clumps and ensure even browning and toasting. Remove from oven once crumble is toasted and browned.
- Prepare Macerated Strawberries: While the crumble bakes, finely chop the sliced strawberries. In a small bowl, mix the chopped strawberries with 1/2 cup of the white sugar and lemon juice. Let the mixture sit for 15 minutes to macerate, allowing the strawberries to release their juice and develop extra flavor.
- Whip Egg Whites: Using a clean mixer bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar in small increments while continuing to beat the egg whites until you achieve stiff peaks. This creates a stable meringue for the filling.
- Whip Cream and Fold Filling: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the stiff egg whites and then carefully fold in the macerated strawberries along with their juices, ensuring the mixture is well combined but still light and airy.
- Assemble the Dessert: Sprinkle two-thirds of the toasted walnut crumble evenly over the bottom of the lined baking dish. Spoon the strawberry filling over the crumble layer, smoothing it into an even layer. Top the filling with the remaining one-third of the walnut crumble, gently spreading it to cover completely.
- Freeze and Serve: Place the assembled dish in the freezer and freeze for at least 4 hours or until firm. Once set, remove from the freezer, lift out the plastic wrap, and cut into 16 squares. Serve immediately or keep covered with plastic wrap in the freezer for up to 2-3 days.
Notes
- This easy frozen dessert combines creamy strawberry filling with crispy, sweet-and-salty walnut crumble layers, ideal for a refreshing summer treat.
- Using egg whites in the filling creates a light, airy texture resembling a meringue cream, but make sure to use fresh eggs to ensure safety.
- Handle the folding steps gently to keep the filling fluffy.
- You can substitute walnuts with pecans or almonds based on your preference.
- For easier slicing, let the squares sit at room temperature for a few minutes before cutting.
Nutrition
- Serving Size: 1 square (1/16th of recipe)
- Calories: 225 kcal
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 15 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
