Strawberry Crunch
Take advantage of all those sweet, juicy strawberries available at your local farmers market this spring with a light and creamy Strawberry Crunch. Simply whip together fresh berries with egg whites, fold in whipped cream, then spread the mixture in a pan between layers of crunchy pecan crumble.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family
Ingredients
- 1 cup flour
- ¼ cup brown sugar
- ½ cup pecans, chopped
- ½ cup unsalted butter, melted
- 2 large egg whites
- 1 teaspoon lemon juice
- 1 cup sugar
- 16 ounces fresh strawberries, diced
- ½ pint (1 cup) heavy whipping cream, whipped (or 2 cups premade whipped cream)
Instructions
- Preheat oven to 275 degrees.
- In a medium bowl, combine the flour, sugar, pecans and butter. Spread the mixture onto a rimmed baking sheet. Bake for 1 hour, stirring every 15 minutes. Remove from the oven and set aside to cool completely.
- In a large bowl, beat the egg whites using a hand or stand mixer until foamy. Add the lemon juice and beat until combined. Add the sugar a little at a time and continue beating until the mixture is stiff. Add the strawberries and beat for 20 minutes on high speed until light and airy. Fold in the whipped cream.
- Spread half the pecan mixture evenly over the bottom of a 9-by-13-inch baking dish. Pour in the strawberry mixture and spread out evenly. Top with the remaining pecan mixture. Cover with foil and freeze for at least 2 hours before serving.
Tips & Notes
Save time by baking the pecan mixture earlier in the day.
Nutrition Information
Calories: 392|Sodium: 22mg|Fat: 22g|Carbohydrates: 48g|Fiber: 2g|Protein: 4g|
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14 Comments
Join the discussion and tell us your opinion.
Excellent dessert. I cut back on white sugar to 1/2 cup and it really enhanced the wonderful strawberry flavor.
Sliced (slightly sugared) strawberries are beautiful on top of each serving with a sprig of mint.
Are you really supposed to whip the strawberries 20 minutes?
Hi Rhonda,
Thanks for reaching out! Yes, it sounds like a lot but that is correct! If you have a stand mixer, that would be the easiest way.
Rachel Graf
Digital Editor
Farm Flavor
I saw that, can you imagine?
How does the dessert keep? In the fridge?
Hi Lauren,
Thanks for reaching out! Yes, you can store it in the fridge!
Rachel Graf
Digital Editor
Farm Flavor
Your dish is always amazing. Thank u so much for sharing it.
My Mom used cool whip no mixer no egg whites froze 3 to 4 hrs in freezer or overnight in fridge .Drizzle Strawberry s on cool whip with Strawberry or and chocolate syrup b4 serving frozen Strawberrys with sauce work well.She called it Strawberry Bavarian.Tastes like less calories Sunday.
I’m so confused about the pecan mixture. It’s like a cookie dough, not a crumbly topping. Did I mess up?
Do you mean it is okay to eat raw egg whites?
Thanks for information
My mom used to make this but with frozen strawberries and it was always my favorite dessert. Still is! Can’t wait to try this version.
I’m concerned about raw eggs and was wondering if youve tried this recipe gluten free flour
Raw egg whites? Is this safe?