Monday, March 24, 2008

Strawberrry Spring Thaw

For Easter Brunch I made a frozen strawberry dessert called Strawberry Spring Thaw. My grandmother had cut it out of some newspaper ages ago (probably around 20) and I inherited her recipe box and binder when she died. She used to make this for Easter too. It is really easy and it tastes like spring.

A few notes: I used a bowl instead of mixing it in the jelly roll pan. Also, I was out of white flour and used King Arthur's white whole wheat flour with fine results. Walnuts, pecans, and almonds all work well.

Strawberry Spring Thaw

1/2 cup melted butter
1/4 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts

Stir melted butter and sugar together in a jelly roll pan. With a fork, mix in flour and nuts. . Distribute the mixture over the bottom of the pan and bake it at 400 F for 15 to 20 minutes, stirring occasionally (watch carefully or the nuts will start to burn). Set the crumb mixture aside to cool.

2 egg whites
1 cup sugar
1 pint strawberries, sliced
1 Tbsp lemon juice
1 tsp vanilla
1 cup heavy cream

In a large mixing bowl, beat egg whites to soft peaks while gradually adding sugar. Add sliced strawberries, lemon juice, and vanilla. Beat at high speed until stiff peaks are formed. (The beaters will crush the sliced strawberries.

Whip heavy cream and fold into the strawberry and egg white mixture. Spread 1/2 of crumbs on the bottom of 9 inch springform pan. Top with strawberry mixture, and then sprinkle with remaining crumbs. Freeze. To serve, remove ring from pan and transfer to serving platter. Cut into wedges.

Serves 12.

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