Bev's Strawberry Dessert

1  Cup flour

1/4 Cup brown sugar
1/2 Cup chopped pecans
1/2 Cup melted butter

2 egg whites
1/2 cup sugar
2 1/2 cups sliced fresh strawberries
2 TBS lemon juice
 Cup heavy cream, whipped

Combine flour, brown sugar, pecans and butter.  Spread out on a large cookie sheet 1/4 to 1/2 inch thick.  Bake in preheated 350 oven for 15 minutes until just brown.  Cool, then crush with a rolling pin to make crust.

Place egg whites, sugar, strawberries and lemon juice in large mixing bowl and beat with an electric mixer until thick and creamy - about 10 minutes.  Fold in whipped cream.  Sprinkle approximately 2/3 of crumbs on bottom of 9 x 13 pan.  Spread strawberry mixture over crust and top with remaining crumbs.  Cover and freeze at least 6 hours.   I have used frozen strawberries - that works fine.  I usually top with a dollop of whipped cream and then a sliced and swirled strawberry garnish like the picture that is attached.