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Frosty Strawberry Squares
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Vintage Recipe
Frosty Strawberry Squares
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This sweet, creamy and nutty strawberry treat was first published in the 1970 Sharing Our Best Recipes Cookbook - a compilation of our employees' favorite family recipes. 

Prep time
Bake/Cook time
Plan for

Freeze 6 hours or overnight

10-12 squares
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Frosty Strawberry Squares
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze 6 hours or overnight

Yield :
10-12 squares


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease a 13x9x2-inch baking pan. Set aside. 
  2. Stir together first 4 ingredients and spread evenly on a rimmed cookie sheet. Bake for 20 minutes, stirring occasionally until crumbly. Remove and let cool.
  3. Once cooled, sprinkle 3/4 of crumbs into prepared baking pan.
  4. In a large bowl, combine egg whites, sugar, and lemon juice. Beat at high speed to form stiff peaks. Fold in strawberries and whipped cream.
  5. Spoon mixture into pan over crumbs and then top with remaining 1/4 of crumbs. Freeze 6 hours or overnight. Keep refrigerated until ready to serve. 


Recipe credit: Mary Fischer

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