This strawberry chiffon squares recipe has a nice vanilla crust, creamy filling and yummy topping.
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Preheat oven to 350°F.
Lightly grease a 9 x 13 inch baking pan with butter.
Melt the butter in a small saucepan over low heat.
Pour the butter over the vanilla cookie crumbs in a mixing bowl
and stir with a wooden spoon to combine.
Press into prepared baking pan.
Place into the preheated oven and bake for 10 minutes.
Remove from oven and let cool.
Rinse the strawberries, pat dry with paper towels. Cut off the stems and cut into quarters. Place berries into a bowl and use a fork to lightly mash, so there are still some small chunks. Set aside.
Place the heavy cream into a bowl whip to form soft peaks, set aside.
Soak gelatin in cold water for about 10 minutes.
Add boiling water and stir until gelatin dissolves.
Add in 3/4 cup of the sugar, the mashed strawberries and salt.
Mix until mixture starts to thicken.
Fold in whipped cream until well incorporated. Set aside.
In a separate bowl use an electric mixer to beat the egg whites to stiff peaks, then add the remaining 1/4 cup sugar and mix in.
Fold into strawberry mixture.
Pour over the crust and place into the refrigerator to chill.
In a cup add gelatin to cold water and let soften for
about 10 minutes
Puree the topping strawberries with a hand held mixer or in a blender.
In a small saucepan add the pureed strawberries and sugar, bring to a boil stirring the whole time. Add softened gelatin to strawberry mixture and mix till well incorporated.
Cool down before spreading over the chilled strawberry chiffon.
Keep covered with plastic wrap in the refrigerator until ready to cut into squares and serve.