Frozen Crunchy Strawberry Cloud

This is the prettiest little pink dessert that is perfect for your tea table and Summertime luncheon! This recipe take a little bit of patience when mixing up the fluff part of the strawberry cloud, but I promise the time mixing is well spent when you see the results and how flavorful, pretty and absolutely delicious this dessert is! Your guests will feel so special when they taste their first bite of this strawberry cloud, they will ask you over and over again for this recipe! You can make this so far in advance too (up to a month in advance) so you can just pull this right out of the freezer on the day you would like to serve. Enjoy putting this recipe together! You will be making this again and again!

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Frozen Crunchy Strawberry Cloud

Author: Anita Casano

This is the prettiest pink refreshing dessert! Perfect for a bridal shower tea or luncheon. Light and fluffy with so much fresh flavor and so perfect for Summertime gatherings!

Ingredients

Crumb Mixture

• 1 full stick unsalted butter, cut into little chunks
• 1 cup all-purpose flour
• 1/4 cup firmly packed golden brown sugar
• 1 tsp Vanilla
• 1/2 cup chopped pecans (about 2 ounces)

Strawberry Filling

• 1 package (10 ounces) frozen strawberries with syrup, defrosted
• 2 large egg whites, at room temperature
• 1/2 cup sugar
• 3 Tbls lemon juice (I used bottle lemon juice)
• 1 cup heavy whipping cream
• 1 tsp Vanilla

Instructions

Crumb Mixture

1. Preheat your oven to 350 degrees
2. Place butter chunks, flour, brown sugar, vanilla and pecans in a food processor fitted with a metal blade. Pulse on and off until mixture is crumbly.
3. Place crumbs on a cookie sheet (I used parchment paper to line my cookie sheet)
4. Bake in the oven for 15-20 minutes, stirring occasionally with a fork to break the mixture up, until crumbs are lightly toasted. (watch this carefully while baking so they don't burn)
5. Set aside and cool completely

Strawberry Filling

1. Beat Strawberry, egg whites, sugar, and lemon juice in a large bowl with electric mixer (I used my Kichen Aid), on medium speed until mixture begins to thicken.
2. Increase speed to high and continue beating until mixture forms very stiff peaks. Now have patience with this, because you will be mixing for about 15 minutes and it doesn't start to thicken right away. I promise though, if you keep mixing, you will see this double and triple in size in your bowl. Do not under-beat
3. In a separate bowl, mix whipping cream and vanilla with an electric mixer (I used my other Kitchen Aid for this) on low speed until thickened. Beat on medium speed until soft peaks form; do not beat stiff. (this thickening happens pretty quickly, not like when you beat the strawberry mixture)
4. Fold into strawberry mixture
5. Prepare a 2 quart bowl or casserole dish or I even use individual little ramekins or desserts parfait cups but preferably glass so you can place this dessert in the freezer. No need to spray with any cooking spray or grease
6. Sprinkle a third of the crumbs in the bottom of your dish or bowl.
7. Spoon half of the strawberry mixture over the crumbs
8. Sprinkle with another third of the crumbs and spread with remaining strawberry mixture.
9. Smooth the top with a spatula and sprinkle remaining crumbs over the top.
10. Cover tightly with foil and freeze overnight. (I only freeze it a few hours before serving but you can make this ahead and freeze overnight or up to a month. It works perfectly!
11. When you are ready to serve, remove from the freezer and let it sit out for about 30-40 minutes before serving so it becomes soft enough to spoon. Serve in shallow bowls or on a dessert plate. It's wonderful!! Enjoy!

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