2 cups flour
1 cup butter
1/2 cup brown sugar
1 cup slivered almonds or chopped walnuts
1 (10 oz.) package frozen strawberries, thawed
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup whipping cream
Directions: Mix flour, butter, brown sugar and nuts. Put in 9x13 inch pan and bake at 325°F for 20 minutes, stirring every 5 minutes while baking. Press 1/2 of this mixture into pan while warm. Combine strawberries (do not drain), egg whites, sugar, lemon juice and vanilla in large mixing bowl. Beat 20 to 25 minutes until almost over top of bowl. ( I use a large electric mixer, and it's important to beat the entire 20-25 minutes.) Beat whipping cream and fold in strawberry mixture. Pour over crust and top with remaining crumbs. Freeze overnight. Remove from freezer and let stand a few minutes before cutting and serving.
Notes: This is a great dessert to serve for showers or after a dinner because it's light, not heavy and rich.