A refreshing and creamy strawberry dessert with a delightful crumbly base and topping.
Preheat your oven to 350°F (175°C).
Preheating the oven ensures even baking for the crumb mixture.
In a mixing bowl, combine the flour, brown sugar, chopped walnuts, and melted butter until crumbly.
Mix until the ingredients are just combined to avoid overworking the dough.
Spread the crumb mixture onto a baking sheet and bake for 20 minutes, stirring occasionally to break up clumps.
Stirring during baking helps achieve an even golden color.
While the crumbs bake, whip the egg whites in a clean bowl until frothy, then gradually add the sugar and continue beating until stiff peaks form.
Ensure the bowl and beaters are grease-free for the best results.
Blend the strawberries and lemon juice until smooth, then gently fold into the whipped egg whites.
Folding gently preserves the airiness of the whipped egg whites.
Carefully fold in the whipped cream until fully incorporated.
Use a light hand to maintain the fluffy texture.
Sprinkle two-thirds of the baked crumbs into a 9x13 inch pan, spreading evenly.
Press lightly to create a stable base for the filling.
Pour the strawberry mixture over the crumb base, smoothing the top.
Spread evenly for a uniform layer.
Top with the remaining crumbs, covering the filling.
Ensure the crumbs are evenly distributed for a balanced texture.
Cover the pan tightly and freeze for at least 1 hour before serving.
Freezing allows the dessert to set properly for clean slicing.
Slice into squares and garnish with fresh strawberries before serving.
Serve immediately to enjoy the dessert at its best texture.
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