Strawberries & Cream Bars
Yesterday was a good day.
Yesterday was pureeing strawberries and whipping egg-whites and sugar until glossy white peaks formed …
It was a “Congratulations: You Made the Foodbuzz Top 9!” kind of day.
It was doggie daycare for my Honey Bear where she played and played and played until she just couldn’t play anymore (impossible?!)
It was tennis until it was too dark to see and then “your meatloaf is the best thing in the whole world” for dinner.
It was laughing so hard you cry while brushing your teeth.
And even though, my strawberries and cream bars were not as good as Pips, and they melted before they even made it to my mouth.
It’s okay because, yesterday was still a really good day.
Shopping List (recipe from Pip&Ebby)
2 lbs. Strawberries (2 medium plastic containers from store)
1 1/2 cup sugar
1 tablespoon vanilla
2/3 cup heavy whipping cream
7 egg whites
Halve and hull your strawberries and then place them in a food processor with 3/4 cup sugar and puree until smooth.
Pour into a 9×13 inch dish and freeze. Mix up the “slushing” strawberries every 30 minutes for 2 hours and then smooth with a rubber spatula.
With an elextric mixer beat your egg whites until they are foamy (high speed) gradually add 3/4 cup sugar and mix until your get glossy, firm peaks. (About 4 minutes)
Pour your egg whites in a separate bowl and clean your mixer.
Next mix your 2/3 cup whipping cream and table spoon of vanilla until it’s thick and puffy. (Again about 4 minutes)
Spread this mixture on top of the freezing strawberry puree. Cover and freeze for at least 24 hours. My bars didn’t get that solid. The minute they were outside of the freezer they started to melt.
The flavor is worth it though. Perhaps serve them individually in a bowl with a spoon, or try freezing them for two days instead. (let me know how yours turn out or if you have made them before!)