I was lucky to have a piece of Strawberry Delight earlier this week and was thrilled that my dear friend would share his mother’s recipe. There is still time to make one of these classic treats for your Fourth of July festivities. No party on the horizon? All the better! Make it for yourself because this delicious dessert is frozen so you can treat yourself all week long!
1/2 cup softened butter
1 cup flour
1/3 cup firmly packed light brown sugar
1/2 cup chopped nuts (pecans or walnuts)
Mix and pat into buttered 9×13” pan. Bake at 350º until golden brown – about 15 minutes. Break into small pieces with spoon when baked (to form crumbly crust), allow to cool.
16 oz. frozen strawberries (sweetened and sliced). If using whole frozen berries, pulse in food processor to dice. Note: Let stand out only 1/2 – 3/4 hour before mixing – must be very cold!
3 egg whites
2/3 cup granulated sugar
2 tablespoon lemon juice
1/2 pint whipping cream, whipped. Note: You can use Cool Whip if desired.
In large mixing bowl, mix together strawberries, egg whites, sugar and lemon juice. Beat for 15 minutes with mixer – start slowly and end on highest speed.
Fold whipped cream into strawberry mixture, and spread into pan over crumbled crust. Cover with foil and freeze. Remove from freezer just before serving.
Makes 15 servings. Make the day before serving to ensure solid freezing (or at least 6 hours ahead for loss solid freezing). Prep time, 30-45 minutes. Garnish with fresh strawberries. Optional: Drizzle with chocolate syrup.