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.