Vintage Low-FODMAP Strawberry Freezer Cake Squares; Gluten-free

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

Ingredients

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)

Directions

• 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 🙂