Hello everybody! I just wanted to stop by and share an amazing and impressive looking recipe I found yesterday when looking for something to make with the fresh strawberries I had... I felt like doing something "different and unique" with them so I did. I was surprised (and happy) to see how EASY to make this dessert is... it looks complicated and fancy but it is something a mom (like me) with a 3 yr. old and a 1 yr. old can make in between laundry loads, baby feeding, etc! So... I will let the cake speak for itself now:
Slightly adapted from Lick The Bowl Good
For the Crust:
- 1 cup all purpose flour
- ¼ cup brown sugar
- ½ cup cold unsalted butter
- ½ cup crushed "Marias" or "Graham" crackers (you should try the original recipe, it calls for pecans or almonds, I just had none)
- 2 egg whites
- 1 cup granulated sugar
- 2 cups fresh strawberries
- 1 cup heavy whipping cream
- 1 teaspoon lime (or lemon) juice
- 2 drops red food coloring, optional - I didn't use any -
For the Filling: Pulse the strawberries in a food processor until is mostly pureed but still a little lumpy. Place the pureed strawberries, egg whites, sugar and lime juice in a bowl of your electric stand mixer. Beat on high for ten minutes. Add food coloring, if using, and mix for a few more seconds till the color is fully incorporated.
In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold, by hand, the whipped cream into the strawberry meringue mixture.
Pour the filling into the baked and cooled crust and cover well. Freeze for at least 6 hours, preferably overnight.
Slice and serve frozen chantilly with additional strawberries (or chocolate covered strawberries), if desired.