Frozen Strawberry Mousse Dessert
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A light and airy no-bake frozen dessert featuring a fluffy strawberry mousse made with whipped egg whites, set atop and below a crunchy brown sugar and pecan crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 6 hours | 12 servings |
🔪 Key Equipment
- 9x13 inch pan
- Electric mixer
- Large mixing bowl
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | all-purpose |
| 1/4 cup | Brown Sugar | packed |
| 1/2 cup | Pecans | chopped |
| 1/2 cup | Butter | melted |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Egg Whites | large, pasteurized recommended |
| 1 cup | Sugar | granulated |
| 1 (10 oz) package | Strawberries | frozen, partially thawed |
| 2 tablespoons | Lemon Juice | fresh |
| 1 pint | Heavy Cream | whipped or 16 oz whipped topping |
Instructions
Step 1: Prepare the Crust
- In a bowl, combine the 1 cup flour, 1/4 cup brown sugar, 1/2 cup chopped pecans, and 1/2 cup melted butter. Mix until crumbly.
- Reserve 1/3 of the mixture for the topping and press the remaining 2/3 firmly into the bottom of a 9x13 inch pan.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the 2 egg whites, 1 cup sugar, 10 oz partially thawed strawberries, and 2 tablespoons lemon juice.
- Beat with an electric mixer at high speed for 10 minutes until the mixture is very thick, fluffy, and holds stiff peaks.
- Gently fold in the 1 pint whipped heavy cream until just combined.
Step 3: Assemble and Freeze
- Pour the strawberry filling over the prepared crust and spread evenly.
- Sprinkle the reserved 1/3 crust mixture evenly over the top.
- Cover and freeze for at least 6 hours, or overnight, until firm to the touch.
- Let sit at room temperature for a few minutes before slicing to serve.
💡 Make-Ahead & Storage: This dessert must be frozen for at least 6 hours; it can be kept in the freezer for up to 2 weeks if tightly covered.
Original Recipe Scan
