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Frozen Strawberry Shortbread Dessert

Total Time

Prep: 25 min. + freezing

Makes

9 servings

This is a cool and refreshing dessert. Strawberry flavor comes through in this fresh-tasting dessert with a nice chewy shortbread crust and crumbled topping. —Gayleen Grote, Battle View, North Dakota

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped pecans
  • 2 cups frozen unsweetened strawberries, thawed
  • 1 cup sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, whipped

Directions

  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
  2. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.
  3. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.

Nutrition Facts

1 piece: 352 calories, 20g fat (10g saturated fat), 45mg cholesterol, 80mg sodium, 43g carbohydrate (31g sugars, 2g fiber), 3g protein.

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