Combine butter, flour, brown sugar and pecans; mix well. Pat out evenly in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Stir and bake an additional 10 minutes. Cool. Remove 1/3 of crumbs for topping; spoon remaining crumbs evenly into 12 parfait glasses. Beat egg whites (at room temperature), sugar, strawberries and lemon juice at high speed of an electric mixer until stiff peaks form. Fold in whipped cream. Spoon mixture into parfait glasses and top with remaining crumbs. Freeze 6 hours. Yield: 12 servings.