Strawberry Crunch Cake

Preheat your oven to 325 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside.

In a food processor, combine:

1/4 cup pecans, toasted

4 whole graham crackers, broken into pieces

Process until finely ground

Add the crumbs to a large bowl, along with:

10 tablespoons butter, melted

1 cup all-purpose flour

1/3 cup brown sugar

Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.

Bake in the preheated oven for 20 minutes, stirring once half way.


Meanwhile, in a medium bowl, combine:

2 egg whites

1/2 cup sugar

Using a hand-held mixer, mix on medium speed for 3 minutes.


1 cup heavy whipping cream

Mix on medium speed for an additional 6 minutes.


Juice from 1 lemon

4 oz. cream cheese, softened

Mix on low speed until creamy.

Coarsely chop 2 cups of hulled strawberries.

Gently fold the strawberries into the cream mixture.

Press half of the crumb mixture into the bottom of the prepared baking dish.

Top with the strawberry-cream mixture.

Top with the remaining crumbs.

Cover with foil and freeze for a minimum of 3 hours before serving.


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