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Enjoy San Joaquin Valley Living

Donna's Frozen Strawberry Dessert

Aug 25, 2018 11:00AM ● By Lana Granfors

What's Cookin'

September 2018
Story by Lana Granfors
Photos by Kara Stewart

LAST MONTH, we featured fresh strawberries. This month, it’s frozen. In this recipe, frozen strawberries leave little chunks in the dessert. This is so yummy and tastes really light! 

Our contributor this month and my dear friend, Donna Sullivan-Patterson, has had this recipe for more than 40 years – she can’t remember where she found it but her family still asks for it when they visit. I’m sure yours will, too. Enjoy!


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NOV: Thanksgiving favorites - Due September 1

DEC: Holiday Favorites - Due October 1

Donna's Frozen Strawberry Dessert

Serves 8-10

Prep Time: 15 - 20  minutes 

Bake Time: 20 minutes 

Total Time: 35 - 40 minutes plus freezing time

Crust ingredients:

1⁄2 cup butter, melted

1⁄4 cup packed brown sugar

1⁄2 cup chopped walnuts

1 cup flour


Filling ingredients:

2 egg whites

1 large package (12- to 15-oz.) frozen strawberries, 

or about 3 cups of fresh frozen whole large berries

1 T lemon juice

2 tsp. vanilla

1 cup white sugar (you can use a little less if you want)

1⁄2 pint of heavy whipping cream, whipped to firm peaks (shortcut – 1 small container of frozen whipped cream)

Crust Directions:

STEP 1: Mix all ingredients together and spread on a cookie sheet. Bake at 350 degrees for about 20 minutes, stirring occasionally until golden brown. Put two-thirds of this mixture in the bottom of a lightly greased 9x12-inch baking dish.  Keep the remaining one-third for the top of the dessert.

Filling Directions:

STEP 1: Put the egg whites, frozen strawberries, lemon juice, vanilla and sugar in a large mixer bowl and mix at medium speed until the mixture rises to the top of the bowl (almost overflowing) for 15-20 minutes, depending on your mixer. DO NOT cut beating time. Fold in whipped cream and pour over the crust. Sprinkle with the remaining nut mixture and cover with plastic wrap and then foil, and freeze until firm, for at least 6 hours or overnight. Remove when ready to cut and serve.