Frozen Strawberry Shortcake

Ingredients

For the crust:

Cookies 60g

Walnuts 1/2 cup

Butter 10 tbsp

Flour 1 cup

Brown sugar 1/2 cup

For the filling:

Egg whites 2

Sugar 1/2 cup

35% heavy cream 1 cup

Cream cheese 115g

Lemon juice 1

Strawberries 300g

Preheat the oven to 160°C. Grease a 33x23 baking pan with butter.

In a blender, blend the cookie crumbs with the walnuts until fine crumbs form. Transfer to a bowl, add the melted butter, flour, and brown sugar, and mix with a fork until smooth.

 Line a baking sheet with parchment paper and spread the prepared mixture in an even layer. Bake for 20 minutes, rotating the pan halfway through to ensure even baking. Remove from the oven and let cool.

While the crust is baking, prepare the filling. Using a mixer, beat the egg whites and sugar for about 3 minutes. Add the heavy cream and beat for about 6 minutes. Then add the cream cheese and lemon juice, mix well, and fold in the sliced strawberries.

Pour half of the oven-baked crumb mixture into the prepared baking pan. Press it down firmly and spread the filling on top in an even layer. Sprinkle the remaining cookie crumbs and nuts on top.

Cover the pan with foil and freeze for at least 4 hours, or preferably overnight. Remove 10-15 minutes before serving to make slicing easier.

 Bon appetit!