Frozen Strawberry Cream Bars with Graham Pecan Crust
A layered frozen dessert featuring a buttery graham cracker and pecan crust sandwiching a light, airy strawberry cream filling. The combination of whipped egg whites and heavy cream creates a mousse-like texture that's refreshing and indulgent. Perfect for summer entertaining or make-ahead desserts, these bars slice beautifully when properly frozen and offer a delightful contrast between the crunchy crust and smooth filling.
Ingredients
- 4 sheets graham cracker
- ½ cup pecans
- 10 tablespoons butter
- 1 cup flour
- ⅓ cup brown sugar
- 2 egg whites
- ½ cup sugar
- 1 cup heavy whipping cream
- 1 lemon juice
- 4 ounce cream cheese, softened
- 2 cups strawberries, coarsely chopped
Instructions
- 1
Preheat oven and prepare pan with cooking spray
- 2
Process graham crackers and pecans until finely ground in food processor
- 3
Melt butter and combine with crumbs, flour, and brown sugar
- 4
Spread mixture in parchment-lined pan and bake for 20 minutes, stirring halfway
- 5
Remove crumb mixture and let cool completely
- 6
Beat egg whites and sugar on medium speed for 3 minutes
- 7
Add heavy cream and mix for 6 minutes until light and fluffy
- 8
Add lemon juice and cream cheese, mix until creamy
- 9
Gently fold in chopped strawberries
- 10
Press half of crumb mixture into bottom of prepared pan
- 11
Spread strawberry cream mixture on top
- 12
Sprinkle remaining crumb mixture over filling
- 13
Cover with aluminum foil and freeze for at least 3 hours or overnight
- 14
Let sit out 10 minutes before cutting for easier removal
Tips
Line the pan with parchment paper for easier removal after freezing
Let the dessert sit at room temperature for 10 minutes before cutting for cleaner slices
Reserve some whole strawberries for garnish if serving at a party
Good to Know
Keep frozen for up to 1 month wrapped tightly in plastic wrap
Can be made up to 1 week ahead and frozen until ready to serve
Let thaw 10 minutes before cutting, serve immediately while still cold
Common Mistakes
Don't skip the cooling step for the crust to avoid melting the cream mixture
Avoid overbeating the cream mixture to prevent it from becoming grainy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly first to prevent excess moisture from making the dessert watery.
How long will these bars keep frozen?
Properly wrapped, they'll maintain quality for up to 1 month in the freezer, though best consumed within 2 weeks.
What if I don't have a food processor for the crust?
Place crackers and nuts in a sealed bag and crush with a rolling pin until fine crumbs form.