Strawberry Chantilly Recipe


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1 Cup All-Purpose Flour

¼ Cup of Brown Sugar

½ Cup of Better

½ Chopped Pecans (or any nuts of your choice)

2 Egg Whites

1 Cup of White Sugar

2 Cups of Fresh Strawberries

1 Cup of Heavy Whipping Cream

1 Tsp of Lemon Juice


Preheat oven to 300 degrees F (150 degrees C).

Mix flour, sugar, and butter until crumbly. Stir in chopped pecans.

Press two-thirds of the mixture in the bottom of a 9×13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.

In a large deep bowl, stir together egg whites, sugar (see Cook’s Note), strawberries, and lemon juice. Whip with an electric mixer at high speed for 10 minutes.

In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.