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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. 🙂
I 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! 🙂
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Frozen Strawberries and Cream Dessert
Ingredients
Crumb Mixture
- 4 sheets graham crackers
- ½ cup pecans
- 10 tablespoons butter, melted
- 1 cup flour
- ⅓ cup brown sugar
Strawberries and Cream
- 2 egg whites
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 1 lemon, juiced
- 4 ounces cream cheese, softened
- 2 cups strawberries, chopped
Instructions
Crumb Mixture
- Preheat oven to 325 degrees Fahrenheit. Spray a 13 x 9 x2-inch baking dish with non-stick cooking spray. Set aside.
- In a food processor, combine the graham crackers and pecans. Pulse until finely ground.
- In a medium bowl, combine the graham cracker mixture, flour, and brown sugar. Stir in the melted butter.
- Spread the mixture in the bottom of a parchment-lined baking pan and cook for 20 minutes, stirring halfway. Remove the crumb mixture from the oven and allow it to cool.
Strawberries and Cream
- In a stand mixer or using a hand mixer, beat the egg whites and sugar on medium-high speed for 3 minutes. Add the heavy cream and mix for 6 minutes.
- Add the lemon juice and softened cream cheese. Mix until creamy.
- Gently fold in chopped strawberries.
- Press half of the crumb mixture into the bottom of the prepared baking dish. Spread the strawberries and cream mixture on top of the crumb mixture. Sprinkle the remaining crumb mixture on top.
- Cover the baking dish with aluminum foil and freeze for at least 3 hours or overnight. Remove it from the freezer and allow it to sit on the counter for 10 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have frozen blueberries in the freezer…I wonder if it would be just as good with already frozen fruit.
I am looking for recipes to use up leftover whipping cream. I have no vehicle to go and buy fresh berries.
Hi Allyza Have s question, when you are creaming the egg whites, sugar heavy cream and cream cheese, do you suppose to get a liquid like mix?
I softened the cream cheese for a min. in the microwave. It heardly softened but when I incorporated to the mixture it got very liquid. Do I need to start over again?
This recipe looks amazing!!
Any way to make it non-dairy?
Thanks!
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?
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.
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.
These look amazing! But I’m curious, are the egg whites raw?
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.
this looks so yummy i love fresh strawberries but i am allergic to eggs can whipped cream replace the eggs ?
How far in advance can this be made?
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!
love starwberries and everything there used in
This is amazing. We pinned & shared it!
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
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