Frozen Strawberry Fluff
Frozen Strawberry Fluff is a sweet summer frozen delight! A buttery cookie crust is topped by a creamy, cold strawberry layer of yum.
Frozen Strawberry Fluff
Strawberries are plentiful at the grocery store right now. I’ve been making a number of strawberry desserts (Strawberry Ice Cream, anyone?).
Since it’s HOT and gross outside, I like my desserts cold to keep me feeling cool. This Frozen Strawberry Fluff is the perfect dessert for sticky, humid summer day. Each bite goes down soooo easily. Gotta love that strawberry sweetness!
The bottom layer is a cookie crust. You need to bake that a little, but only for 8 minutes. The rest of the process is no-bake.
The main star of the show is the sweet strawberry layer. Matty, my partner, said it tasted more like frozen yogurt than ice cream. I used fresh strawberries, but you could also use frozen strawberries if that is all you have at home.
You could even substitute the berries for another kind like blueberries or raspberries.
For this recipe, you’ll need the following ingredients.
- Cookie crumbs
- Egg whites (use pasteurized eggs)
- Lemon juice
- Heavy cream (I used 35% milk fat cream here in Canada)
How to Make Cookie Crumbs
It doesn’t matter what kind of cookie you use for this recipe. I would suggest using a cookie that doesn’t have a filling and is just the cookie itself. I used coconut cookies.
Add the cookies to a plastic freezer bag and seal shut. Grab a rolling pin and start rolling on the cookies until they are fine crumbs.
How to Make
Making Frozen Strawberry Fluff is straightforward. Start by preheating the oven to 350F. Grease a 9 inch square baking pan.
Add the cookie crumbs and melted butter to a medium bowl. Press the mixture into the bottom of the prepared baking pan. Bake for 8 minutes. Remove from oven and let cool.
Add egg whites and lemon juice to a large bowl. Beat with a mixer until fluffy. Gradually add in the sugar and strawberries. Continue to beat until the mixture is more fluffy and has large volume.
Fold in the whipped cream. Spread mixture over the cookie crust. Cover and freeze overnight.
When ready to serve, cut into squares. Garnish with fresh strawberries if you wish.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
This post contains affiliate links.
How to Store
Two ways. You can continue to store it, covered, in the freezer. Store it for up to 7 days.
You can also store it in the fridge. The strawberry layer will be softer and the cookie layer not as hard. Matty’s parents preferred it stored this way.
- Caramel Banana Nut Sundae
- S’mores Ice Pops
- Toasted Coconut Fudgsicles
- Mint Chocolate Chip Ice Cream
- Homemade Vanilla Ice Cream
- Maple Pecan Ice Cream
What are your favorite summer desserts?
- 1 1/4 cup cookie crumbs
- 1/3 cup butter, melted
- 2 egg whites
- 1 tbsp lemon juice
- 1 1/3 cup sugar
- 2 cups fresh strawberries, chopped
- 1 cup heavy cream, whipped
- Preheat oven to 350F. Grease a 9-inch square baking pan.
- Mix cookie crumbs and butter together in a medium bowl. Press into the bottom of prepared baking pan.
- Bake for 8 minutes. Remove from oven and let cool.
- Add egg whites and lemon juice to a large bowl. Beat with a mixer until combined and fluffy. Gradually add in sugar and strawberries. Continue to beat until fluffy and has large volume.
- Fold in whipped cream. Spread mixture over cookie crust. Cover and freeze overnight.
- When ready to serve, cut into squares. Garnish with fresh strawberries, if desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 48mgSodium: 172mgCarbohydrates: 54gFiber: 1gSugar: 43gProtein: 4g