Frozen Strawberry Crunch Cake

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Medium Brush Stroke Nuts Medium Brush Stroke Flour Medium Brush Stroke Brown sugar Medium Brush Stroke Whipping cream Medium Brush Stroke Lemon juice Medium Brush Stroke Sugar Medium Brush Stroke Egg whites Medium Brush Stroke Butter Medium Brush Stroke Strawberries Full Ingredients

How to make

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Mix the butter crumb crust mixture of flour, nuts, brown sugar, and melted butter in a mixing bowl, until they look like different-sized bread crumbs.

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Spread crumb mixture into the baking dish and bake in the preheated oven for 20 minutes until darkened in color.

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In another mixing bowl, combine egg whites, sugar, berries, and fresh-squeezed lemon juice. Beat on high with an electric mixer for 10 minutes until stiff peaks form.

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Take the baking dish out of the oven and cool. Whisk the cream in a mixing bowl until almost stiff peaks form, and fold it into the strawberry egg white filling until combined.

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Pour half of the crumbs into the buttered glass dish, followed by the strawberry cream mixture. Spread the filling evenly and combine remaining crumbs on top.

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Freeze it for a minimum of 6 hours, and best results overnight covering with saran wrap.

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Thaw it for 10 minutes before serving.

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Cooking Tips

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www.comfortablefood.com

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Frozen Strawberry Crunch Cake

www.comfortablefood.com