Strawberries and Cream Bars

I took my boys to the park tonight and I sweat like crazy while we were there. I know, not necessarily an appetizing thing to imagine, but I loved it! This past winter was traumatizing and so so cold and I promise you that I will never ever complain about heat again. EVER. Bring it on. Now that "summer" is here, I'm starting to get excited about summer foods. I found this dessert in Martha's Everyday Food magazine and knew that I had to make it. It is delicious and packed with summery flavors. Perfect for a hot hot day!

In a blender or food processor, combine:

2 pounds strawberries, hulled and halved

3/4 cup sugar

Pinch of coarse salt

Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:

2/3 cup cold heavy cream cream

1 teaspoon vanilla

With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

Summer, I LOVE YOU. Seriously, seriously love you.

Strawberries and Cream Bars

These beauties are summer in the form of dessert! (source: Food Everyday: Martha Stewart)

Contributed by Megan Porta from pipandebby.com.

Published May 30, 2011

Serves: 12

Total time: 2 1/2 hrs, plus 4 hrs freezing

Strawberries

Ingredients:

  • 2 pounds strawberries, hulled, halved if large (6 cups)
  • 1 1/2 cups sugar
  • Coarse salt
  • 7 large egg whites
  • 2/3 cups cold heavy cream
  • 1 teaspoon pure vanilla extract
Instructions:
  1. In a blender, combine strawberries, 1/4 cup sugar, and pinch of salt and puree until smooth. Pour into a 9x13-inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.
  2. In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add ¾ cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.