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
Frozen Strawberries and Cream Dessert
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
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.
Super yummy yumm…. Wanna eat all of these.
Hi Anna! This can definitely be stored in the freezer for a couple days. Good luck!
Megan
How long this dessert can be stored in the freezer? Can I cook it for 2-3 days before serving?
For the love of God!! Whip the cream!
I hate you people who post shoddy recipes.
Hi Vicki, This recipe makes 9-12, depending on how you slice. Hope you enjoy!
Megan
This looks so good! How many will this serve?
Hi, Can I make this the night before and instead of freezing just leave it in the fridge? Thanks!
How fabulous. I thinkI'll make it for Easter Sunday. I can't wait to taste this. Thanks so much. And best of luck , and prayers for your (Son?) Shelly
I used half butter, half coconut oil. I also used 10 Scharr GF shortbread cookies instead of graham crackers, 1/2c coconut flour and 1/2c brown rice flour instead of the all purpose and it came out so good! And now it's gluten free!
Hi there, Can i stick this is the freezer after making it and serve it after a few days?
Hi Shenteria! I think Oreo would be delicious in place of graham crackers! Let me know how it turns out.
Megan
can i use instead of graham, Oreo?
Ohit looks so yummy! I can't wait to make! Its funny ever since my kids were liitle tykes, and my oldest is 19, my fatherinlaw got the kids hooked on strawberries! My daughter willl love this recipe! Its something she can make on her own! God bless
It's absolutely delicious!!!
I made this and oh my my was it YUMMY, my son and I picked fresh berries from a berry patch farm and then created your desert. Super easy to make, we used a boxed powder type egg substitute and was just perfect! It also cubed up so nice 🙂 THank you!! Will be blogging about it and linking you up here soon. Thanks so much!!
http://www.yourcharmedlifeblog.com
I made this the other day with strawberries and it lasted great in the freezer as we nibbled at it all week. Not soggy in the least! My husband loved it just the way the recipe is, but I liked it microwaved for 20 seconds so it wasn't frozen so hard – it made the flavors melt together more. I am making it again tonight with fresh tundra blueberries.
Nut Allergy People:
I substituted plain granola for the pecans. Use the same amount and food process them along with the graham crackers. It is amazing although I wouldn't be able to compare as I didn't make one the original way with the pecans.
Verdict on the yogurt substitute: Delicious! Thanks for the recipe!
Hi Kristin! You can use a blender, if you have one. Otherwise, place the ingredients in a ziploc bag and crush them. Hope this helps!
Megan
This dessert looks amazing!! The only thing is, I don't have a food processor. Could I use something else instead?