1 c. flour
1/4 c. brown sugar
1/4 c. chopped nuts
1/2 c. butter
2 egg whites
3/4 c. sugar
2 tbsp. lemon juice
1 c. whipping cream, whipped
1 (10 oz.) pkg. frozen strawberries, partially thawed and cut in pieces
or 2 c. sliced fresh strawberries

Mix and spread evenly in 13 x 9 inch pan. Bake in 350 degree oven for 20 to 30 minutes, stir occasionally.

Remove top mixture from oven. Cool. Sprinkle 2/3 same mixture in bottom of same pan, reserve remaining. Combine egg whites, sugar, and lemon juice in big bowl. Beat at low speed until partially thickened, about 2 minutes. Then at high speed until stiff peaks form, about 12 minutes. Add strawberries and whipped topping and beat a little longer. Spoon over mixture in pan; top with reserved crumbs. Freeze 6 hours or overnight. Cut in squares. Trim with fresh berries if desired. Makes 12 to 15 servings. Take out of freezer 1/2 hour before serving.