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Strawberries and Cream Squares

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“A moist and chewy macaroon-like base is topped with a fluffy whipped cream and strawberry mixture. Deee-licious!”
2hrs 30mins

Ingredients Nutrition

  • BASE
  • 1 cup walnuts
  • 16 saltine crackers
  • 3 egg whites
  • 14 teaspoon cream of tartar
  • 1 cup sugar
  • 12 teaspoon baking powder
  • 12 teaspoon almond extract
  • 1 cup whipping cream
  • 2 tablespoons icing sugar
  • 12 teaspoon almond extract
  • 2 cups sliced strawberries
  • 1 whole strawberry, if desired (I slice mine thinly, leaving the stems intact and fan them out, very attractive)


  1. Heat oven to 300*F.
  2. Grease an 8 inch square pan.
  3. In food processor bowl with metal blade or blender, combine walnuts and crackers; process until mixture resenbles coarse crumbs.
  4. In large bowl, beat egg whites and cream of tartar until foamy.
  5. Gradually add sugar, baking powder and 1/2 tsp almond extract, beating continuously at high speed untilsugar is dissolved and stiff peaks form.
  6. Fold in crumb mixture.
  7. Spoon into greased pan, spreading evenly.
  8. Bake for 30 minutes or until set.
  9. Cool completely.
  10. In small bowl, beat whipping cream until soft peaks form.
  11. Add powdered sugar and 1/2 tsp almond extract, beat until stiff peaks form.
  12. Fold in 2 cups strawberries.
  13. Spoon over cooled crust.
  14. Chill until serving time.
  15. Garnish with the whole strawberries if desired.

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