Frozen Strawberry Mousse Dessert

 

These taste like the strawberry shortcake bars from the Good Humor ice cream trucks we enjoyed back in the old neighborhood and at the Point.   I can remember hearing the music of the truck and meeting the neighbors at the truck.  We would even stop kickball games to get an ice cream.

• 1 c flour ¼ c brown sugar 
• ¼ c almonds, chopped 
• ½ c butter, melted 
• 2 large egg whites 
• ½ c sugar 
• 10 oz whipping cream 
• 1 T sugar 
• 2 T lemon juice 
• 2 cups sliced fresh strawberries, crushed    

Preheat oven to 325 degrees. 

Place flour, sugar, almonds and butter in a bowl, stir to combine and pour into an 8” X 8” pan.   Bake for twenty minutes, stirring occasionally.   Cool on a wire rack.   Once cool, remove a third of the mixture and set aside for the topping.   Press the remaining two thirds against the bottom of the pan.

Place egg whites and granulated sugar in a bowl and beat until stiff.  In another bowl, beat whipping cream until soft peaks form. 

Gently combine, egg white mixture, whipped cream, lemon juice, and crushed strawberries. Gently pour on crust and spread evenly.   Sprinkle reserved crumb mixture over strawberry mixture and freeze for at least five hours.

When ready to serve, cut in squares.

Note:  Sometimes I double the crust/crumb mixture and place ½ the strawberry filling in the pan and then the extra crumb mixture, then the remaining filling and top with crumbs.