Yield: 9 servings

Ingredients

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup cold butter

1/2 cup chopped pecans

2 cups frozen unsweetend strawberries, thawed

1 cup sugar

1 tsp lemon juice

1 cup heavy whipping cream, whipped

 

 

Instructions

  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
  2. Crumble the baked pecan mixture; set aside 1/2 cup topping. Sprinkle the remaining mixture into an 8-in square dish.
  3. In a large mixing bowl, beat the strawberries, sugar lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.