1 cup flour
1/2 cup crushed pecans or walnuts
1/4 cup packed brown sugar
1/2 cup butter or margarine softened
1 1/2 cups whipping cream
2 cups sliced fresh strawberries
1 cup sugar
2 tablespoons lemon juice
For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350° for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 9×13 pan. Set aside.
In a mixing bowl beat 1/2 cup of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well.
In another bowl, beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the strawberry mixture.
Transfer to prepared pan. Top with remaining crust mixture.
Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving.