This was wonderful. It does have to freeze overnight, though, so don't try to squeeze it in and hope it will be solid enough to eat in four. It will not be. But the strawberry "soup" was good, too.
For the crust, mix together brown sugar and 1 cup of flour.
Add in 1/2 cup coarsely chopped pecans.
Cut in 1/2 cup butter. Use your hands. It is easier.
You will get a crumbly mixture that may or may not appear to be completely mixed. That's okay, because when it cooks, it will all even out.
Bake at 350 until browned and let that cool.
When it is cool enough, take a fork and crumble it all up. This is a good time for a taste test. In truth, I could have eaten the entire crust all by itself. It is divine. Save about 1/2 cup back to use as a topping.
Now for the filling. Add a cup of sugar and 2 tablespoons of lemon juice to 2 cups of frozen (thawed) strawberries.
Let that sit while you whip the whipping cream into a frenzy.
This will take a few minutes to get it good and thick.
At which time the naked (and filthy) Boy will hear the mixer and come to investigate.
And want to help.
Mmmmmm.....homeade whipped cream. I could eat this all by itself, too.
Fold the whipped cream into the strawberries. Gentle folding is important, because you are going for fluffy here. Again, let the boy help, but be careful.
He is very sneaky.
It will be all swirly when you get it folded in.
Pour the filling into the crumbled up crust.
Take that reserved topping, if you haven't eaten it, and sprinkle it on the top.
Freeze overnight or for 8 hours. Four is not enough.
I've made several frozen concoctions this summer, and I think this one might be my favorite. I think it would be wonderful with pineapple. Or peaches. Bananas anyone?
In reality, this was bit too sweet for me, so I think next time, I will cut back on some of the sugar in either the crust or filling. But my mom assures me it was perfect for her!
Click here for Printable Recipe
Frozen Strawberry Dessert
1 cup all purpose flour
¼ cup packed brown sugar
½ cup cold butter
½ cup chopped pecans
2 cups frozen, unsweetened strawberries, thawed
1 cup sugar
1 teaspoon lemon juice
1 cup heavy whipping cream, whipped until thickened In a small bowl combine the flour and brown sugar; cut in the butter until crumbly. Stir in pecans. Press into ungreased 9 inch square baking pan. Bake at 250 for 14 – 16 minutes or until lightly browned. Cool on a wire rack.
Crumble the baked pecan mixture and set-aside ½ cup for topping. Sprinkle the remaining mixture into an 8 inch square dish.
In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Let stand a half hour at room temp before cutting. In the summer it might not take that long to defrost, but in kitchen that day, it took a half hour.