Strawberry Freezer Dessert - Gluten-free Dessert

June 2014 strawberries from our garden

Since I tend to find something I like and stick with it (remember how many years Mr. C. and I have been married?), I seldom have new recipes to share with you. But, since strawberry season is just around the corner, I thought it would be okay to post this recipe again. It's a great way to use strawberries and is a tasty and light dessert to make for dinner guests. You can make it a day ahead and keep it in the freezer until about 15 minutes before serving. That's handy.

Makes a VERY full 9x13
No, this is not pink Shepherd's Pie

Strawberry Freezer Dessert Recipe

Gluten-free (or not)

Crumble Ingredients:

1/2 c. white rice flour

1/2 c. tapioca flour

1/2 c. soft butter

1/4 c. brown sugar

1/2 c. chopt walnuts

* You can use 1 c. of regular flour instead of the white rice flour and tapioca flour if you're not going for a gluten-free dessert. Either way it's delicious!

Cut butter into flours and sugar. Stir in walnuts. Spread the crumbles on a cookie sheet that has been sprayed with a GF cooking spray and bake at 350 degrees for 10-18 minutes. Stir a couple times while baking, and bake until the crumbles are golden brown. (Mostly golden. Less brown.) When done, cool crumbles and set aside 1/2 c. to use later as a sprinkling for the top of the dessert. Spread the remaining crumbles evenly in the bottom of a 13 x 9 x 2 cake pan.

Meanwhile, beat 2 egg whites until stiff.

To the stiff egg whites in the mixer bowl add:

1 c. sugar

2. t. fresh lemon juice

16 oz. FROZEN strawberries

Beat 20 minutes. This grows a lot during beating. It may completely fill your mixer bowl. At this point, you may will want to transfer it to a larger bowl.

Now, gently fold in an 8 oz. tub of Cool Whip. 

When the Cool Whip is completely folded in, spread this mixture on the layer of crumbles in the cake pan. Use the reserved 1/2 c. of crumbles to sprinkle over the top. Cover with a lid and freeze overnight. Remove from the freezer a few minutes before cutting and serving.

If a 9x13 cake pan recipe is cut into 12 pieces (3 across, 4 down), each slice is 283 calories, just in case you are curious. Those are huge pieces, and even half a slice is really plenty for a nice, tasty dessert.

Note: Raspberries make a good alternative.

Sweet Strawberry Pickers from last June

 Mmmmm, Strawberries!
So many possibilities!

***

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Although I usually forget to do it, there is a chance that this post will be linked to one or more of these great linky parties: Inspiration Monday and Mosaic Monday and  Make it Pretty Monday and  Making the World Cuter Mondays and Roses of Inspiration and It's a Party at Creative Princess and Artsy Corner Thursday and Treasure Box Tuesday and KatheWithAnE and Tuesday with a Twist  and  Tweak it Tuesday and Adorned From Above  and All Things With Purpose and Home & Garden Thursday and Good Fences on Thursdays and  Time Travel Thursday and Freedom Fridays  and Vintage Inspiration Friday