Prep Time: 20 minutes

Cook Time: 6 hours in freezer

Serving: 8-10 people

A Word From The Cook

“Very light and summery especially if you use fresh seasonal berries. It’s ok to exchange the strawberries for raspberries, blueberries or any combination of berries.”

Ingredients

• 1 Cup Gluten Free Flour
• 1/4 Cup Brown Sugar (packed)
• 1/2 Cup Butter (1 stick) softened to room temperature
• 1/2 Cup Walnuts (chopped)
• 3 Egg Whites (I often use the cartons of egg whites – then substitute 2 Tbsp for each egg)
• 1 Cup White Sugar
• 2 Cups Fresh Strawberries (cleaned, hulled and sliced)
• 1 TBSP Lemon Juice
• 1 1/2 Cup 35% Cream (Whipping Cream)
• 1 tsp Lemon Juice

Instructions

1. Preheat oven to 300° F.
2. Grease a 9 x 13 glass baking dish or a 9 inch round spring form baking pan.
3. Combine the flour, brown sugar and butter with a pastry cutter until crumbly (don’t be afraid to use your hands if necessary)
4. Mix in the chopped walnuts.
5. Pour the mixture into the greased pan and press evenly and smoothly in the pan.
6. Bake in oven for 20 minutes, remove and let cool at room temperature.
7. In one large bowl, combine the egg whites, white sugar, strawberries and lemon juice.    Puree the strawberries and add to bowl and then beat the whole mixture on high for a good 10 minutes (fluffing up the egg whites.
8. In another bowl add the 35% cream and and beat until stiff peaks form.
9. Fold the whipped cream into the strawberry mixture and add to the cooled pan spreading evenly.
10. Freeze for at least 6 hours (or overnight)
11. Serve with a fresh strawberry (fanned) and a drizzle of chocolate.