Frozen Strawberry Crumble
Yum, yum, yum – get into my tummy! This Frozen Strawberry Crumble is the most refreshing dessert and a real crowd pleaser. My very elderly grandparents just kept raving over it. I made this early in the spring and recalled how creamy and tasty it was, so it showed up again for dessert. I love the crumbly goodness of the crust, and crumbles on top. It does require a couple of bowls to get all the whipping done, but it’s worth it. I made the crust in one bowl, then rinsed it out and placed the frozen strawberries in it to let them thaw a bit, while I beat the egg whites and whipping cream. Once the strawberries were slightly thawed, I stuck the mixer in there to give them a slight crushing before blending them into the cream mixture. I put it in the freezer overnight, then let it sit on the counter for a bit the next day before serving. Not only is it pretty to serve, but soooo refreshing. It kinda reminds me of those strawberry shortcake ice cream bars I used to get from the ice cream man when I was a kid.
This Frozen Strawberry Crumble is inspired by Get Off Your Butt And Bake.
Frozen Strawberry Crumble
| Frozen Strawberry Crumble |
- 1 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped almonds (or any type of nut)
- 1/2 cup melted butter
- 2 egg whites
- 1/2 cup granulated sugar
- 10 fl oz whipping cream
- 2 Tbs fresh lemon juice
- 2 cups sliced fresh strawberries, crushed or smashed
- Preheat oven to 325°.
- Combine flour, brown sugar, almonds and melted butter and spread in 8×8 pan.
- Bake for 20 minutes. Stir a couple of times, and cool ( I didn’t let it cool too much, but scooped out 1/3 of it for topping, then pressed the warm mixture into the pan with the back of a spoon)
- Once cooled, evenly press 2/3 of the mixture in the 8×8″ deep dish to create crust (read above)
- Beat egg whites til soft peaks form, then gradually add granulated sugar and beat until stiff.
- Beat whipping cream until soft peaks form.
- Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
- Sprinkle remaining crust/crumb mixture on top.
- Freeze for 3-6 hours.
- Cut in squares to serve. Garnish with additional strawberries if desired.
Jill says
I made this today, it was very nice on a hot day! Just wondering if you put it back in the freezer or keep it in the fridge?
Emily Lyon says
I’m so glad you enjoyed it! I would put it back in the freezer.
Laura says
Can you use cool whip instead of whipping cream? My Husband is lactose intolerent.
Sandy Hanna says
In your narrative you mentioned frozen berries, but the list of ingredients calls for fresh strawberries. Does it matter which type I use? The recipe sounds like something I will really really love.
Emily Buys says
Hi Sandy! Because this is all getting frozen again anyway, you can use frozen or fresh strawberries. I personally prefer fresh though. I hope you enjoy it!
SandyHanna says
Thank you so much for the quick response to my question. I have some fresh berries and plan to use them to make this luscious cake.
Emily Buys says
I hope it goes well for you Sandy!
Carol Schmitt says
I have been making this for over 30 years. I know how good it is. Everyone loves this when I have made it. I will be making it again for a July 4 party..