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Mix flour, butter, brown sugar, and pecans as a crust. Spread on
cookie sheet. Bake in a 375 oven for 10 minutes. Stir occasionally.
Let cool and crumble until fine. Spread in 9X13 inch pan. Save
some for topping.
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With electric mixer on low speed, blend sugar, egg whites, lemon
juice, and strawberries. Beat for 15 to 20 minutes at high speed.
Add topping or whipped cream and fold into strawberry mixture.
Spread on crumbs. Top with remaining crumbs and freeze.
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