• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Dessert » Frozen Strawberries and Cream Dessert Recipe

    Frozen Strawberries and Cream Dessert Recipe

    Published: Apr 17, 2012 · Modified: Apr 26, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    Yummy, creamy, fruity, crunchy frozen dessert!

    Here I am, back at home in Minnesota, where the beach is no longer in sight. Vacation was wonderful! The house we rented looked directly out onto the ocean. I got better sleep than I have in months and I was in the very best company. It was a lovely and very much-needed trip.

    But I am always happy to come home, thanks to the wonderful little family that I have been blessed with. I got home after 1am, yet jumped eagerly out of bed at 7am to hug my monkeys. And now I have to start switching modes. Tomorrow Elijah will be having his 8th heart cath at Children’s Hospital. So long vacation, and hello hospital.

    Can I share one of my favorite photos from my trip? These are the beautiful, fun ladies I spent the majority of my time with.

    This frozen dessert seemed like the perfect one to share since it screams warm weather. Although, the weather wasn’t exactly warm the entire time we were in California. That’s ok. The ocean made up for it.

    How To Make Frozen Strawberries and Cream

    (Recipe adapted from: she wears many hats)

    Preheat your oven to 325 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside.

    In a food processor, combine:

    1/4 cup pecans, toasted

    4 whole graham crackers, broken into pieces

    Process until finely ground.

    Add the crumbs to a large bowl, along with:

    10 tablespoons butter, melted

    1 cup all-purpose flour

    1/3 cup brown sugar

    Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.

    Bake in the preheated oven for 20 minutes, stirring once half way.

    Meanwhile, in a medium bowl, combine:

    • Egg whites
    • Sugar

    Using a hand-held mixer, mix on medium speed for 3 minutes.

    Add:

    • Heavy whipping cream

    Mix on medium speed for an additional 6 minutes.

    Add:

    • Lemon Juice
    • Cream cheese

    Mix on low speed until creamy.

    Coarsely chop 2 cups of hulled strawberries.

    Gently fold the strawberries into the cream mixture.

    Press half of the crumb mixture into the bottom of the prepared baking dish.

    Top with the strawberry-cream mixture.

    Top with the remaining crumbs.

    Cover with foil and freeze for a minimum of 3 hours before serving.

    I made another pan of this, substituting the strawberries for blueberries. Both were fresh and totally yummy!

    Related Recipes

    • Cherry Bars
    • Chocolate Crunch Layer Cake
    • Cherry Berry Jam
    • Cream Cheese Monkey Bread
    • Fruit Cubes

    Frozen Strawberries and Cream Dessert

    Yummy, creamy, fruity, crunchy frozen dessert!
    5 from 2 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Freeze: 3 hours hours
    Servings: 10 servings
    Calories: 392kcal
    Author: Megan Porta

    Ingredients

    • 1/4 cup pecans toasted
    • 4 whole graham crackers broken into pieces
    • 10 tbsp. butter melted
    • 1 cup all-purpose flour
    • 1/3 cup brown sugar
    • 2 egg whites
    • 1/2 cup sugar
    • 1 cup heavy whipping cream
    • Juice from 1 lemon
    • 4 oz. cream cheese softened
    • 2 cups strawberries hulled and chopped
    Text Ingredients

    Instructions

    • Preheat oven to 325 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.
    • Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
    • Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 3 hours before serving.

    Nutrition

    Calories: 392kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 201mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 872IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
    « Spicy Thai Basil Chicken Recipe
    Wild Rice with Celery and Onions »

    Reader Interactions

    Comments

    1. Abi King

      July 12, 2015 at 5:59 pm

      I made this on Friday for a pool party on Saturday, it was delicious and everyone enjoyed it! I read others comments about the crust on the bottom getting soggy so I pressed the bottom crust and baked it for 10 mins just like you would the crust for key lime bars or other similar deserts. I had no issues with a soggy bottom crust and it made for a nice solid bottom crust. I also added a bunch of lemon zest on the strawberries and that made it taste even better. On the topping I added some course sea salt which was yummy too. I do think it would be better to have it sit for at least 30 mins before serving. It was pretty solid and difficult to eat right out of the freezer.

      Reply
    2. Megan Porta

      June 19, 2015 at 4:00 pm

      Hi Chelsea! The paddle attachment should work just great!
      Megan

      Reply
    3. Chelsea

      June 18, 2015 at 1:09 am

      Are you supposed to use the whisk or paddle attachment?

      Reply
    « Older Comments
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Dominate Your Instant Pot!

    Food Blogging Resources

    Yummy Desserts

    Simple Icing Glaze

    Brownies With Mint Frosting Recipe

    Valentine Snack Mix Recipe

    Banana Blondies Recipe

    Instant Pot Cinnamon Applesauce Recipe

    3 Ingredient Oreo Balls – No Bake Recipe

    Comforting Soups

    Easy Loaded Baked Potato Soup

    Easy 5 Ingredient Chili Recipe

    Instant Pot Chicken Noodle Soup With Rotisserie Chicken Recipe

    Easy Chicken Vegetable Soup Recipe (aka Pantry Soup)

    Ham Bone Vegetable Soup (Slow Cooker) Recipe

    Garlic Roasted Tomato Soup Recipe

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2025 Pip and Ebby on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.