1 c. flour, sifted
1/4 c. brown sugar
1/2 c. nuts, ground
1/2 c. butter, melted

Stir together the first four ingredients. Spread in shallow 13 x 9 x 2 inch pan and bake for 20 minutes at 350 degrees, stirring occasionally. 1 c. white sugar 2 tbsp. lemon juice 1 c. cream, whipped 2 c. fresh strawberries or 1 (10 oz.) pkg. frozen strawberries, partially thawed--pour off some of the juice. Use only 2/3 cup of white sugar when using frozen berries. (I prefer using the frozen berries)

When first mixture is done baking, sprinkle 2/3 of next mixture in pan. Combine whites, sugar, berries and lemon and beat for 10 minutes or more until mixture becomes a mass of foamy peaks. Fold in whipped cream. Pour over cooled crumbs and top with remaining crumbs. Store in freezer overnight. Take out and store in refrigerator 1 hour before serving.