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| 1 Tasse | flour |
| 1/4 Tasse | brown sugar |
| 1/2 Tasse | pecans chopped |
| 1/2 Tasse | butter softened |
| 2 Tasse | strawberries fresh, sliced |
| 2 | egg whites |
| 1 Tasse | sugar |
| 2 Esslöffel | lemon juice |
| 1 x ca. 1/2 Liter | cream whipped |
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Mix flour, brown sugar, pecans and butter. Spread 2/3 of this mixture in buttered 13x9x2 pan. Bake at 350 for 20 minutes, stirring occasionally. Reserve remaining mixture for top. Combine egg whites, sugar, berries and lemon juice. Beat at high speed until stiff peaks form. Fold in whipped cream. Spoon over crumbs in pan. Sprinkle with remainder of crumbs. Freeze 6 hours or overnight. Cut in squares to serve. May be topped with whipped cream and whole strawberries. Beautiful!
Mrs Warren Sims (Delia)
Marvell, Ar
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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