I just love Paula Deen…and all her yummy buttery recipes. I also love Sam’s club when strawberries are in season. Our fridge is always stocked with fresh strawberries. I wanted to make something “light” and fruity and found this in her chocolate magazine. Hope you enjoy!
1/2 cup chopped hazelnuts (i didn’t have any so I used toasted pecans)
1/4 cup firmly packed brown sugar
2 tbsp unsweetened cocoa powder
6 tbsp butter, melted
1 (10 oz.) package frozen sweetened sliced strawberries, thawed or fresh strawberries
2 cups heavy whipping cream
1/2 cup sugar
Fresh strawberries and chocolate syrup for garnish (optional)
Preheat oven to 350 degrees. In a medium bowl combine flour, hazelnuts, brown sugar and cocoa. Add butter, stir to combine. Spoon mixture into ungreased baking sheet and bake for 20 minutes, stirring halfway through. Let cool.
In a large bowl combine strawberries, cream, and sugar. Beat a medium-high speed with an electric mixer until stiff peaks form. Stir in liqueur.
Sprinkle 2/3 of flour mixture into the bottom of an ungreased 10-inch spring form pan. Spoon strawberry mixture over flour mixture. Sprinkle evenly with remaining flour mixture. Cover and freeze overnight. Slice and garnish with fresh strawberries and drizzle with syrup to serve.