Four Little Birds: Frosty Strawberry Squares...oh my!

We're feeling the effects of early summer settling in. The temperatures have been in the upper 80's and 90's. The sprinkler has been on in the morning for Neill to run through and I am ready for the older boys to be home for summer. ( I may later regret those words...)

I'm looking forward to beach days and creek side tramps, watermelon munched in the cool, shady grass and homemade summery treats. Homemade lemonade is definitely in our immediate future. For today I made these:

This is how my mom always ushered in summer for us. One of the first signs, fresh strawberries, mixed with velvety cream and chilled to frosty, pink perfection. I've been totally craving these!

And somehow, over the years, they morphed into Frosty Strawberry Squares, Oh My! Hehe.

Would you like to try them? You will love them, I promise!

Frosty Strawberry Squares

Ingredients:

1 cup flour

1/2 cup packed brown sugar

1/2 cup chopped pecans or walnuts or granola (we have to modify our recipe to granola due to a nut allergy)

1/2 cup butter, melted

2 egg whites

2 tablespoons lemon juice

1 cup white sugar

2 cups finely chopped strawberries

1 cup heavy cream

Directions:

Preheat oven to 350 degrees.
Mix flour, brown sugar, nuts or granola and melted butter together in a bowl. Spoon out, evenly, onto tin foil covered cookie sheet. Heat in oven until mixture begins to smell toasted, about 10 minutes. Remove and set aside to cool.
In mixing bowl combine egg whites and lemon juice and whip until soft peaks form. Slowly add in sugar while whipping. Whip until stiff peaks form. Fold in strawberries.
In another mixing bowl beat cream until stiff but not grainy. Fold whipped cream into egg white and strawberry mixture.
Sprinkle 2/3 nut/granola mixture over bottom of greased 9x13 pan. Pour strawberry cream mixture over this and smooth evenly. Sprinkle reserved nut/granola mixture over top.