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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. 🙂

Strawberries and cream dessert bar on a white plate with cool whip and strawberry on top.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! 🙂

3 Strawberries and cream dessert bars on a white plate,

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Frozen Strawberries and Cream Dessert

By: Alyssa Rivers
A delicious and creamy frozen dessert made with fresh strawberries.
Prep Time: 15 minutes
Cook Time: 20 minutes
Freezer Time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 12 Pieces



  • Preheat oven to 325 and prepare a 9x13 by spraying with cooking spray. Set aside.
  • In a food processor, combine graham crackers and pecans until finely ground.
  • Melt butter and combine with crumbs, flour, and brown sugar.
  • Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
  • Take out the crumb mixture and let cool.
  • 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.
  • Add juice from one lemon and cream cheese and mix until creamy.
  • Gently fold in chopped strawberries.
  • 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.
  • 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.


Calories: 337kcalCarbohydrates: 29gProtein: 4gFat: 24gSaturated Fat: 13gCholesterol: 63mgSodium: 162mgPotassium: 117mgFiber: 1gSugar: 17gVitamin A: 710IUVitamin C: 15mgCalcium: 42mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. 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.

  2. 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?

  3. 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?

  4. 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.

  5. 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.

  6. 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.

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

  8. 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?


  9. 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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    your time just for this fantastic read!! I definitely really liked
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