Vintage Low-FODMAP Strawberry Freezer Cake Squares; Gluten-free
April 23, 2022Printer Friendly Version
This recipe is a classic. One of the desserts you remember scrawled on a card in your grandma’s recipe box. A super easy recipe for strawberry freezer cake squares. I have also seen this called ‘Strawberry Delight”. So old school!
I simply had to make my own version of low-FODMAP Strawberry Squares when I saw it posted on Reddit. The buttery, nutty base and topping, with a frozen, creamy strawberry center. It sounded sooo good.
Of course, I created my recipe with only real, natural ingredients😊. You will NOT see any jello, whipped topping or strawberry pie filling here! Just the amazing flavor of fresh strawberries and real cream.
My Vintage low-FODMAP Freezer Strawberry Squares are perfect for summer, but you will end up making them all year long. Too delicious to resist.
You may also love:
- Low-FODMAP Raspbery Almond Coffee Cake
- Low-FODMAP Strawberry Rhubarb Shortbread Bars/Squares
- Low-FODMAP Pink Lemonade Tart
- Low-FODMAP Strawberry Rhubarb Crumb Pie
- Low-FODMAP Strawberry Sheet Cake
- Low-FODMAP Mini Strawberry, Lemon and Orange Trifles
Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (based on available FODMAP data at time of posting)
Serves 12 or more
Prep time: 20 min, plus chilling
Bake time: 20 min
Total time: 40 min, plus chilling
Bake: 350 F
Equipment: 13 by 9 inch casserole pan, large sheet pan, electric mixer, food processor
For bottom/top layer:
- 1 & 1/2 cups low-FODMAP, gluten-free all-purpose flour
- 1/3 cup brown sugar
- 2/3 cup (70g) pecans or walnuts
- 2/3 cup butter, melted (or substitute low-FODMAP vegan spread)
For middle layer:
- 2 large egg whites (*see note below about using raw eggs*)
- Recommend room temperature for best results
- 1 cup granulated sugar
- 2 cups (300g) diced fresh strawberries
- 65g is one low-FODMAP serving
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 cup heavy whipping cream
- 1/4 cup of the liquid cream is one low-FODMAP serving
- 1/2 teaspoon cream of tartar (optional, if using pasteurized eggs *see note below)
- Preheat oven to 350 F, place a large mixing bowl and whisks in the freezer to chill for your whipping cream
- Line a sheet pan with foil or silicone liners for toasting your base layer
- In a food processor, pulse your nuts for the bottom/top layer until crumbly but not completely ground. Add the flour and sugar and pulse again lightly until combined
- Mix in the melted butter by hand until it is like a wet sand
- Spread the mixture over your lined sheet pan, bake at 350 F for 20 minutes, stirring halfway through
- You are just toasting the topping with this step
- Remove from oven, allow to cool for a few minutes
- Sprinkle 2/3 of the crumbs in the bottom of your 13 by 9 inch casserole pan, leave the remaining 1/3 for now. Press down lightly with a back of a cup or your hand
- Using an electric mixer, beat your egg whites on high speed until foamy. Slowly add the granulated sugar, and beat until thick and glossy
- Next, fold in your diced strawberries by hand, then slowly add lemon juice to completely combine
- Remove your second bowl and whisks from the freezer. Using electric mixer, whip your cream until stiff peaks form
- Fold whipped cream into the egg white/strawberry mixture gently
- Spoon this creamy strawberry filling over your base of crumbs in the pan. Sprinkle the remaining crumbs over top
- Cover and freeze 6 hours or longer before serving. May be stored for up to 3 days in the freezer
- For serving, allow to stand at room temperature for about 15 minutes, then slice while frozen for best results
SO. DARN. GOOD.
**Note: Raw egg consumption has been associated with Salmonella exposure. If you are concerned, then please use pasteurized eggs for the recipe. Pasteurized eggs are a little more difficult to whip, for best results use room temperature egg whites, a stand mixer, and allow the beating process to continue for longer (about 8 minutes). You will need to add 1/2 teaspoon cream of tartar to the 2 egg whites, just after the mixture gets foamy, after about 1 minute. This blog is a resource to help you 🙂
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This cake was delicious. Easy and so good. The kids all took seconds. I will be making this again!
Thank you so much! We agree, this is one of our favorites too. Stay in touch!