Grandma’s Strawberry Delight

Tip to cut down on time . . . Chill your bowls. Chilling the bowls will make the process easier. My grandma always chilled her bowls.

Blend flour, butter, and brown sugar. Add pecans. Mix until crumbly. Put mixture on a cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned, stirring frequently. Cool slightly. (Can do this the day/night before.)

While crumbs are baking, whip your heavy cream into whipped cream. Refrigerate until ready to use.

For this next step I use my Kitchenaid mixer with the whip attachment. My grandma used a handheld mixer. Both work well. The handmixer just takes longer. Make sure to use a large bowl because while the ingredients don’t look like much in the bowl they do get light and fluffy.

In a large chilled bowl put the strawberries, sugar, lemon juice, vanilla and egg whites. (Whipped cream will come later! DO NOT ADD AT THIS POINT.) Beat for 10 minutes at high speed. Could take as little as 5 minutes if your bowl was well chilled in the freezer, or could take as long as 15 if it wasn’t. Beat until it is pink in color and light & fluffy. Fold in the whipped cream.

Place approximately 1/2 the crumbs in the bottom of a 9×13 Pyrex dish, reserving the rest for the top. Spread the filling over the crumbs. Sprinkle with remaining crumbs. Refrigerate overnight.