1 c. flour
1/2 c. butter
1/4 c. brown sugar
1/2 c. chopped nuts
1 (1 lb.) box frozen strawberries
1 c. sugar
2 egg whites, unbeaten
1/2 pt. whipping cream, whipped
1 tsp. lemon juice
Pinch of salt

Mix together flour, butter, brown sugar, and add chopped nuts. Press into 9x13 inch cake pan. Bake 10 minutes at 350 degrees. Cool; then crumble. Save 1/3 cup for topping. Spread rest of crumbs evenly in the pan.

Partly thaw frozen strawberries and divide into chunks into a large mixing bowl. Add sugar and egg whites to the mixture. Beat at least 15 minutes. Fold in whipping cream, whipped. Add lemon juice and salt. Pour over crumbled mixture and sprinkle topping over it. Freeze at least 24 hours.