Freezer Strawberry Shortbread Dessert Recipes

Steps:

• 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., Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish. , 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

Steps:

• Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine.
• Pour the cream into a bowl and lightly whip until it's just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again.
• Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.