Strawberry Squares

Prep Time: 20minutes minutesFreezing: 6hours hours Servings: 15 squares Calories: 236kcal
Author: Karlynn Johnston
Ingredients
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Crust
▢1 cup all-purpose flour
▢½ cup brown sugar
▢½ cup pecans (finely chopped)
▢½ cup butter (melted)
Filling
▢2 cups sliced strawberries (mashed)
▢3/4 cup white sugar (divided)
▢2 egg whites
▢2 tablespoons lemon juice
▢1 cup whipping cream
Instructions
Crust
Preheat the oven to 350 °Grease a 9×13 inch baking dish.
Line a rimmed baking sheet with aluminum foil.
In a medium bowl, stir the flour, brown sugar, pecans and melted butter. Toast in the oven until walnuts are fragrant, about 10-13 minutes; stir occasionally. let cool.

Spread the pecan mixture evenly over the bottom of the 9×13 inch dish and pat it down into the pan with your hands.
Strawberry Filling
Combine the sliced strawberries in a medium bowl with 1/2 cup sugar and mash with a fork or potato masher, mix until the sugar is dissolved. Set aside.
In a large deep bowl, whip the egg whites with the lemon juice until they start to form peaks. Gradually add 1/4 cup white sugar while continuing to whip to firm peaks – About another 7-8 minutes. Fold in the strawberries.
In a separate bowl, whip the cream with an electric mixer just until soft peaks form.
Fold the whipped cream into the strawberry mixture.

Spoon the mixture over the prepared pecan crust in the dish and spread evenly.
Cover and freeze for 6 hours, or overnight.
Cut into squares to serve and add a dollop of whipped cream and a whole strawberry for garnish.
Notes
Use pasteurized egg whites, the equivalent will be on the carton.

Nutrition
Calories: 236kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 62mg | Potassium: 87mg | Fiber: 1g | Sugar: 19g | Vitamin A: 427IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg