Strawberry Squares
Jill Rich
This is my mom, Judy Burton’s, recipe. It’s one of my favorite desserts and she makes it for me every time we visit her in Seattle!
Make crust:
1 cup flour
1 square butter
1/4 cup brown sugar
1/2 cup chopped pecans
Crumble and bake at 350 degrees for 20 minutes on a cookie tray. Check on it and mix it about 2-3 times while baking. Let cool.
Make filling: Combine:
1 small package frozen strawberries (no sugar added)
1 cup sugar
2 Tbsp. fresh lemon juice
1/4 cup pasteurized egg whites--beaten to very stiff peaks
Whip 1/2 pint of heavy whip cream and gently fold it into strawberry filling.
Put 2/3 of cooked crust on the bottom of a glass pan, pour in strawberry filling, sprinkle the rest of the crumbs on top and freeze over night. (It will freeze in less time but overnight is best.)
This is my mom, Judy Burton’s, recipe. It’s one of my favorite desserts and she makes it for me every time we visit her in Seattle!
Make crust:
1 cup flour
1 square butter
1/4 cup brown sugar
1/2 cup chopped pecans
Crumble and bake at 350 degrees for 20 minutes on a cookie tray. Check on it and mix it about 2-3 times while baking. Let cool.
Make filling: Combine:
1 small package frozen strawberries (no sugar added)
1 cup sugar
2 Tbsp. fresh lemon juice
1/4 cup pasteurized egg whites--beaten to very stiff peaks
Whip 1/2 pint of heavy whip cream and gently fold it into strawberry filling.
Put 2/3 of cooked crust on the bottom of a glass pan, pour in strawberry filling, sprinkle the rest of the crumbs on top and freeze over night. (It will freeze in less time but overnight is best.)
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