Strawberry Crunch
Here’s another trip down memory lane: Strawberry Crunch. This cool, creamy, and crunchy frozen dessert makes good use of fresh strawberries, and boy is it good! This is such a simple dessert, but it’s delicious! It’s also withstood the test of time – my mother made this dish frequently when I was a kid, and I still make it today!
Not to be confused with the ice cream topping that goes by the same name, this Strawberry Crunch is a layered, frozen dessert that’s loaded with fresh strawberries, crunchy pecans, and more.
What is strawberry crunch?
My mother would make this easy frozen dessert for holidays, including just about every 4th of July. She’d make it for my dad, too, on Father’s Day, and it was a frequent dish during our Memorial Day picnics.
Read more: Strawberry Crunch
The secret to this recipe is a touch of almond extract. It really transforms this dessert into something special! But the best thing about this recipe is you can make it ahead of time and pop it into the freezer. Then, just serve when ready!
Why I love this recipe
- It’s a vintage recipe that’s as good today as decades ago!
- Frozen Strawberry Crunch is the perfect summertime dessert, and you make it in a 9×13-inch dish, so there’s plenty to share!
- It’s easy and delicious – what’s not to love?
Gather these ingredients
- All-purpose flour
- Dark brown sugar
- Pecans – Chopped.
- Unsalted butter – Melted.
- Egg whites
- Lemon juice
- Sugar
- Fresh strawberries – 1 pound washed, dried, hulled and diced.
- Heavy whipping cream – 1 cup of cream, whipped.
- Almond extract
How to make Strawberry Crunch
- Preheat your oven to 275-F.
- Combine the flour, sugar, pecans, and butter in a medium-sized bowl.
- Spread the mixture onto a rimmed baking sheet and bake in the preheated oven for 1 hour, stirring every 15 minutes. Don’t let it burn.
- Remove the pecan mixture from the oven and set it aside to cool completely.
- Beat the egg whites in a large bowl with a hand mixer or in the bowl of a stand mixer until they are foamy.
- Add the lemon juice and beat until combined, then add in the white sugar, a bit at a time, until the egg whites are stiff.
- Add the strawberries and beat for another 20 minutes at high speed or until light and fluffy.
- Fold in the whipped cream and almond extract and combine.
- Spread half the pecan mixture evenly on the bottom of a 9×13-inch baking dish. Add the strawberry mixture evenly over the top of the nuts, then top with the remaining pecan mixture.
- Cover with foil and freeze for at least 2 hours before serving or overnight.
- Cut into squares before serving, and enjoy!
Tips & substitutions
- You can use walnuts if you don’t care for pecans.
- You can use pre-made whipped cream. You’ll need 2 cups of whipped cream.
- Make this dish and freeze it overnight or for up to a few days in advance.
- Cut it into squares before freezing solid to make the cutting and serving easier.
- If it’s frozen solid when serving, let it rest on the counter for 10 minutes before serving so it’s easier to eat.
Serving suggestions
This is an easy, fun and delicious summer dessert. I love serving it after casual meals of Brat Dogs and Sauerkruat, adorable Frog Sandwiches, or Chili-Lime Chicken Thighs.
Storage
Store your leftover Strawberry Crunch in the freezer for up to a month.
Check out these awesome frozen dessert recipes while you’re here
Get the Recipe:
How to make Strawberry Crunch
Ingredients
- 1 cup flour
- ¼ cup dark brown sugar
- ½ cup pecans, chopped (or walnuts
- ½ cup unsalted butter, melted
- 2 large egg whites
- 1 teaspoon lemon juice
- 1 cup sugar
- 16 ounces fresh strawberries, washed, dried, and diced
- ½ pint 1 cup heavy whipping cream, whipped (or 2 cups premade whipped cream)
- 1 tsp almond extract
Instructions
- Preheat oven to 275 degrees.
- Make the crunch: Combine the flour, sugar, pecans and butter in a medium bowl. Spread the mixture onto a rimmed baking sheet and bake for 1 hour, stirring every 15 minutes. Do not allow to burn so set your timer. Remove from the oven and set aside to cool completely.
- In a large bowl, beat the egg whites using a hand or stand mixer until they are foamy. Add the lemon juice and beat until combined. Add in the sugar, a little at a time, and continue beating until the mixture becomes stiff. Add the strawberries and beat for 20 minutes on high speed until light and fluffy. Fold in the whipped cream with the almond extract and combine.
- Spread half the pecan mixture evenly on the bottom of a 9-by-13-inch baking dish. Add the strawberry mixture and spread evenly over the crunch. Top with the remaining half of the pecan mixture.
- Cover with foil and freeze for at least 2 hours before serving. Cut into squares and serve frozen for a delightful summer dessert.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
If brought to a potluck, how long can they sit out before melting? Thank you!
15 minutes? Depends on your driving time, etc. too.
Beat the strawberries and egg whites for 20 minutes at high speed??? That can’t be right can it???
Yes, that is right.