1 c. unsifted flour
1/2 c. chopped walnuts
2 egg whites
2 c. sliced fresh strawberries
1 c. heavy cream, whipped
1/4 c. brown sugar, firmly packed
1/2 c. melted butter
1 c. granulated sugar
2 tbsp. lemon juice
Strawberries for garnish

Combine flour, brown sugar, and walnuts; stir in butter until blended. Spread in a large shallow pan (such as a jelly roll pan). Bake at 350 degrees, stirring occasionally, for 15 minutes or until toasted; cool.

In large mixer bowl, combine egg whites, granulated sugar, berries, and lemon juice; cover top of mixer with waxed paper and beat at high speed until thick and creamy, about 10 minutes. Fold in whipped cream. Crumble walnut crust and sprinkle 2/3 of crumbs on bottom of 9 x 13 inch baking dish. Spread cream mixture over crumbs and top with remaining crumbs. Cover and freeze 6 hours or longer. Remove from freezer about 15 minutes before serving. Cut into squares, garnish each serving with a few whole or sliced berries. Makes 10-12 servings.