1 c. sifted all-purpose flour
1/4 c. brown sugar
1/2 c. chopped California walnuts
1/2 c. butter, melted
2 egg whites
1 c. granulated sugar
2 c. sliced fresh strawberries
2 tbsp. lemon juice
1 c. whipping cream, whipped

Stir together first 4 ingredients; spread evenly in shallow baking pan. Bake in 350 degree oven 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumbs in 13 x 9 x 2 inch baking pan. Combine egg whites, sugar, berries, and lemon juice in large bowl. With electric beater, beat at high speed to stiff peaks (about 10 minutes). Fold in whipped cream. Spoon over crumbs; top with remaining crumbs. Freeze 6 hours or overnight. Cut in 10 to 12 squares. Trim with whole strawberries.

Or use 1 (10 ounce) package frozen berries, partially thawed; reduce granulated sugar to 2/3 cup.

Also in place of whipping cream, you can use Dream Whip, etc., or if you prefer, Cool Whip.