Strawberry Crunch

Strawberry crunch dessert on plate

Strawberry Crunch

Take advantage of all of your sweet, juicy Southern Hill Farms strawberries with a light and creamy Strawberry Crunch. Simply whip together fresh berries with egg whites, fold in whipped cream, then spread the mixture in a pan between layers of crunchy pecan crumble.


  • 1 cup flour
  • ¼ cup brown sugar
  • ½ cup pecans, chopped
  • ½ cup unsalted butter, melted
  • 2 large egg whites
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 16 ounces fresh strawberries, diced
  • ½ pint (1 cup) heavy whipping cream, whipped (or 2 cups premade whipped cream)


  1. Preheat oven to 275 degrees.
  2. In a medium bowl, combine the flour, sugar, pecans and butter. Spread the mixture onto a rimmed baking sheet. Bake for 1 hour, stirring every 15 minutes. Remove from the oven and set aside to cool completely.
  3. In a large bowl, beat the egg whites using a hand or stand mixer until foamy. Add the lemon juice and beat until combined. Add the sugar a little at a time and continue beating until the mixture is stiff. Add the strawberries and beat for 20 minutes on high speed until light and airy. Fold in the whipped cream.
  4. Spread half the pecan mixture evenly over the bottom of a 9-by-13-inch baking dish. Pour in the strawberry mixture and spread out evenly. Top with the remaining pecan mixture. Cover with foil and freeze for at least 2 hours before serving.

Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Recipe courtesy of Farm Flavor.