***Crunch*** 1 cup plain flour 1/2 cup brown sugar 1/2 cup chopped pecans 1/2 cup melted butter ***Strawberry Filing*** 2 large egg whites 1 cup white sugar 2 cups fresh sliced strawberries OR 1 package (20 oz. size) Frozen Berries 1 carton (8 ounce size) whipping cream 2 teaspoons lemon juice
Mix crunch ingredients. Spread this mixture in a 9" x 13" pan and bake at 350 degrees for 15 to 20 minutes, stir occasionally to break the pieces into crumbs. After cooking set aside 1/3 of the crunch to use as topping.
Combine egg whites, white sugar, berries and lemon juice in a large mixing bowl. You want to use as large a bowl as you have available because the mixture expands as you beat it. Beat at a high speed for 10 to 15 minutes.
In a separate, smaller bowl whip the cream. Fold whipped cream into berry mixture. After the crunch has cooled, evenly distribute 2/3 of it across the bottom of the pan.
Cover crunch with berry and whipped cream mixture. Sprinkle the top with remaining 1/3 of crunch.
Freeze until solid.
When you are ready to serve the strawberry crunch allow it to thaw just a little bit. This will make it easier to cut.