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Yield: Serves 16.
These strawberry squares are a light-'n-easy summer dessert. Serve with a dollop of whipped cream atop each square. Count on 6-hours for freezing time.
Mix together flour, nuts, brown sugar, and melted butter, and spread evenly over bottom of jelly-roll pan or cookie sheet. Bake at 350F for 20 minutes. Stir occasionally. Sprinkle 2/3 of these crumbs in a 9x9 pan.
Combine egg whites, white sugar, and lemon juice in large bowl. Beat at high speed to stiff peaks. Add the berries and continue to beat.
Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs over top. Freeze 6 hours or overnight. Cut into squares.