Frozen Strawberries and Cream Dessert

This summer has definitely kept me busy.  I mentioned in an earlier post that I cook for my husbands team that he manages in the summertime.  Most of them are single guys that don’t really know how to cook.  So I love when one of them gives me one of their family recipes and wants me to make it for them.  I feel like it gives them a little taste of home while they are out here. 🙂

_strawandcreamtitle1finalI can’t even describe how amazing this recipe turned out.  I loved the crust surrounding the frozen dessert.  It gave it a little crunch and it was delicious!   The middle was creamy and I loved the fresh frozen strawberries inside.  The guys all loved it and described it as strawberry ice cream sandwich.  This is the perfect summertime dessert and I am so happy to have gotten this delicious recipe.  Thanks Calvin! 🙂

dessert3final

4.8 from 6 reviews
Frozen Strawberries and Cream Dessert
 
A delicious and creamy frozen dessert made with fresh strawberries.
Author:
Ingredients
  • 4 graham cracker sheets
  • ½ cup pecans
  • 10 tablespoons butter
  • 1 cup flour
  • ⅓ cup brown sugar
  • 2 egg whites
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • Juice from 1 lemon
  • 4 ounce cream cheese, softened
  • 2 cups coarsely chopped strawberries
Instructions
  1. Preheat oven to 325 and prepare a 9x13 by spraying with cooking spray. Set aside.
  2. In a food processor, combine graham crackers and pecans until finely ground.
  3. Melt butter and combine with crumbs, flour, and brown sugar.
  4. Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
  5. Take out the crumb mixture and let cool.
  6. In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
  7. Add juice from one lemon and cream cheese and mix until creamy.
  8. Gently fold in chopped strawberries.
  9. Press half of the crumb mixture into the bottom of your 9x13 pan. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
  10. Cover with aluminum foil and freeze for at least 3 hours but best if overnight. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.

 

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Comments

  1. This looks amazing, Alyssa! Thanks for another amazing recipe!

  2. Ahhhh looks so yummy and refreshing! That crust is definitely calling my name. Thanks Alyssa!!

  3. Donna Howard says:

    Yummy!! Made it yesterday — very very good. It was perfect since my husband just told me he isn’t liking cool whip in desserts!! Ugh – but along came this and it was perfect. I said to him ‘so no cool whip’ and he said ‘no kidding, it’s the best!!’ Thanks

  4. These bars look unbelievable. That is so sweet of you to make their family recipes for them!

  5. Oh my word! These are gorgeous and no doubt delicious as well. 🙂

  6. Oh my goodness does this look good Alyssa! This would be perfect on a hot summer’s day – yum!

  7. Jennifer Denison says:

    I just picked a bunch of fresh raspberries so I think I’m going to replace the strawberries with those and the lemon with a lime and I hope it turns out 🙂 I can’t wait. It looks so good. I can taste the tartness now!

  8. How thick is the cream cheese mixture supposed to be? Mine is a tad runny and I’m wondering if it will just thicken as it freezes or if should whip it more.

    • Yes mine was pretty runny once it was whipped with the other ingredients. That is fine. It will thicken once it freezes. 🙂

  9. I’m sorry, but could you clarify for me. How much crushed graham crackers should it be? 1cup? 1/2c etc?

    Thanks
    Paula

  10. Christine says:

    Sorry, I am confused on this recipe. It asks to place the crumb mixture on the tray and cook for 20 minutes and stir? What is being stirred when it’s a crust? Also, then it tells us to spread crumbs on top?The crumb mixture was used for the crust?

    • Sorry if it is confusing! When you bake the crumb mixture on the tray, you will mix them up half way with a spatula. It will make sense once you are doing it. It just makes the crumb mixture break up and more crumbly. You are going to divide the crumb mixture in half. You will spread half in the bottom, and put your cream mixture on top of the bottom and spread or ‘sprinkle’ the rest on the top. Let me know if this makes sense! 🙂

  11. Looks amazing, Alyssa! I bet that crust is crazy yummy. Shared and pinned! 🙂

  12. This looks perfect for Summer! That crust is to die for, and the fresh strawberries look delish! When are you going to move to Indiana and cook for me too??

  13. Def sounds like a good summer dessert! I don’t have a food processor…..do you think a blender for the graham crackers and pecans would work instead??

    • When I don’t have a food processor, I just put the ingredients in a big gallon sized bag and roll it with a rolling pin! It works great!

  14. MMM the crunchy crust against the creamy filling looks gorgeous, I want!

  15. Thanks Alyssa! This summer desert is so amazing. It was pleasantly delicious. I actually used dairy free products and it turned out really good. Easy to make;)

  16. I just made this dessert for me and my husband and it is delicious! I followed the directions exactly and leave it out for a half hour before cutting. I love the creaminess with the frozen strawberries. I’m now thinking it would be great with peaches too. Thanks for a great recipe!

  17. I’m very happy to find this website. I wanted to thank you for
    your time just for this fantastic read!! I definitely really liked
    every bit of it and i also have you saved to fav to see new things in your site.

  18. I am sorry I am confused when whipping the whip cream and using egg whites why wouldn’t the egg whites need to be cooked I don’t know if eating raw egg is good…. or am I just missing something

  19. This is amazing. We pinned & shared it!

  20. love starwberries and everything there used in

  21. Can’t wait to try this out for a long weekend BBQ! I have a bag of pre-ground graham wafer crumbs at home. Do you think this will work well, or be too finely ground to give the proper crust?

    Thanks!

  22. How far in advance can this be made?

  23. Brenda Busken says:

    this looks so yummy i love fresh strawberries but i am allergic to eggs can whipped cream replace the eggs ?

  24. Tasha Govender says:

    hi there. I’m from SA and this recipe has my mouth watering. Unfortunately, we do not get Graham Crackers here:( total disappointment. so I was wondering what can I use as an alternative as I would really like to try out this recipe.

  25. These look amazing! But I’m curious, are the egg whites raw?

  26. I made those bars a couple of days ago and they are fantastic! Actually, my BF’s mom made them for us the first time, and I made them again at home. We absolutely loved them. Perfect for those hot summer days. -L.

  27. Jennifer Kill says:

    I was hesitant to use raw eggs too. Some people say mixing eggs with sugar kills the bacteria, but I didn’t want to chance it. So I beat the cream by itself using a cold bowl and cold beaters (this helps it thicken better) until it started thickening. Then I added the sugar and beat it a little longer. Then I added the lemon juice and I also added a teaspoon of vanilla. I beat that and then added the cream cheese until everything was mixed and smooth. It was fairly thick. I folded in the strawberries. It turned out really well.

  28. This was delicious! I’ve made it twice and messed up the crust part both times, my lack of reading and following directions correctly, but I was able to fix it both times, so it was forgiving. I wanted to eat the cream filling from the bowl, it was so, so delightful. I’m not the kind to worry about raw eggs, so that didn’t concern me at all, but isn’t it the yolk that you worry about anyway? Not the white?

  29. Emma weinstein says:

    This recipe looks amazing!!
    Any way to make it non-dairy?
    Thanks!

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