If you like strawberries, you are going to LOVE this easy and delicious whipped strawberry delight recipe! This is a frozen dessert that is similar to ice cream cake, but it has a lighter, whipped consistency and so much flavor from strawberries! You’ll love the brown sugar and pecan crust too!
We’ve made this strawberry dessert for several holidays and special occasions over the years, and it’s one of those desserts that everyone is excited to see walking through the door.(:
Another reason to love this strawberry dessert recipe is that you don’t have to wait around for strawberry season to make it- this recipe calls for frozen strawberries and so you can easily whip it up no matter what the season!
How to make Whipped Strawberry Delight
I love how easy this strawberry dessert is to make…but it LOOKS like it took hours. It will be our little secret. (: The longest part comes after preparing it, when it’s time for it to set up in the freezer!
- First, place the frozen sliced strawberries in the refrigerator or on the countertop until partially thawed. (You still want the strawberries to be a little icy).
- Mix up the ingredients for the crust, bake, and allow to cool.
- Next, prepare the whipped cream, mixing on high speed until stiff peaks form.
- Then, it’s time to beat all of the other ingredients until fluffy–this means the egg whites, mostly thawed (but still kinda icy) strawberries, lemon juice, and sugar. Whip it up until its nice and fluffed up-and it can hold stiff peaks. (When you pull the beaters from the bowl, if a peak forms and holds, it’s ready)!
- Now, fold in the whipped cream into the strawberry mixture– almost done!
- Finally, press most of the crust into the bottom of a spring form pan (ours is 10 inch), but save a few crumbles for the top. By the way, these crumbles shouldn’t be hot anymore- you don’t want to deflate your cream!
- Next, spread all of the strawberry mixture into the pan, and top with the remaining crust crumbles.
- Place saran wrap on top, followed by foil, and into the freezer it goes!
For best results, freeze this dessert overnight to make sure that it has plenty of time to firm up.
Here’s my cake just out of the freezer– I just placed a fresh strawberry on top before removing the sides of my springform pan.
Quick Tip for Removing Cake from Spring form Pan:
After the cake had frozen overnight and it was time to serve, I wrapped a warm dish towel around the sides for just maybe 30 seconds or so –just to soften it slightly around the sides. This made it really easy to open up the spring form pan and lift it off of the cake without messing anything up.
And here’s our finished Strawberry Dessert! SOOO good!
Looking for another delicious Frozen Dessert option? If you’re in the mood for chocolate, you’ve got to try my Chocolate Coffee Toffee Ice Cream Cake! This layered ice cream dessert couldn’t be simpler to make!
Whipped Strawberry Delight
This delicious Strawberry Dessert has been a favorite at our family gatherings, especially in spring and summer months. It's similar to ice cream cake, but with a lighter taste!
Ingredients
For the Crust
- 1 cup flour
- 1/2 cup chopped pecans
- 1/2 cup melted butter
- 1/4 cup brown sugar (firmly packed)
For the Dessert
- 1 10 ounce package frozen sliced strawberries, slightly thawed
- 1 cup sugar
- 2 teaspoons lemon juice
- 2 egg whites (pasteurized, in carton)
- 1 cup whipping cream
- 1-3 fresh strawberries for garnish (optional)
Instructions
*Put strawberries in refrigerator so that they can thaw slightly- you will want them to be a bit icy.
For the Crust (Make this first so that it has time to cool)
Combine flour, pecans, butter, and brown sugar
Stir well (in 8 inch square pan)
bake at 350 for 15-20 minutes, stirring occasionally and allow to cool
Make the Whipped Cream
*In a chilled bowl with chilled beaters, beat the cream on high speed until stiff peaks form. This happens quickly. Don't over beat. (Turn off the mixer and pull up the beater, if it holds a peak, it is ready).
For the Strawberry Dessert
Combine strawberries, sugar, lemon juice, and egg whites in large mixing bowl.
Beat at high speed for 8-12 minutes or until stiff peaks form Fold in the whipped cream that has already been whipped.
Press about 2/3 of your cooled crust/crumbs into a long dish or round springform pan (whatever you like)- we like to use a spring form.
Fill the pan with your strawberry mixture, and sprinkle the top with more of the crumbs/crust.
Add Plastic wrap and then foil on top and freeze at least overnight.
When ready to serve, wrap a warm dish towel around the sides of the spring form pan briefly to melt around the edges just slightly so that it will neatly release from the cake.
Love this recipe! After trying it a few times I decided to use crushed Pecan Sandies for the crust/topping. Worked like a charm and saved time.