Strawberry Freeze

For the crumbs: Melt the butter in a medium saucepan or microwave bowl. Stir in flour, sugar, and nuts. Spread in a large ungreased baking pan. Bake at 375 degrees F for 20 minutes, stirring twice, until nicely browned. Remove from oven, break up any chunks, and cool. Reserve 1/3 of crumbs for topping, and spread the remaining 2/3 into one 9×13 pan and one 9×9 pan.

For the filling: In a large stand mixing bowl, place the egg whites, sugar, strawberries, and lemon juice. Beat on high speed until thickened and voluminous. This will take up to 10 minutes.

In another bowl, beat the cream until stiff. Fold into the strawberry mixture. Turn into the crumb-lined pans. Sprinkle reserved crumbs over top. Cover and freeze overnight or up to 1 month.

This dessert does not need to be thawed to serve. Just remove from the freezer, cut with a knife, and serve immediately.