Frozen Strawberry Crunch Cake

The recipe Frozen Strawberry Crunch Cake can be made in approximately 3 hours and 20 minutes. One portion of this dish contains roughly 2g of protein, 14g of fat, and a total of 187 calories. For 49 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. Mother's Day will be even more special with this recipe. It works well as a side dish. If you have strawberries, sugar, flour, and a few other ingredients on hand, you can make it. 191913 people found this recipe to be delicious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by tablespoon.com. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so super. Similar recipes include Strawberry Crunch Ice Cream Cake, Frozen Chocolate Crunch, and Frozen Mocha Toffee-crunch Terrine.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1

Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 cup). Reserve half for topping.

2

In a large bowl, add half the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch dish that has been covered with parchment paper. Bake at 350F for 10 minutes. Let cool.

3

In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.

4

In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add heavy cream mixture.

5

Fold the fresh strawberries into the cream mixture.

6

In a buttered glass dish, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.

7

Cover and freeze for three hours or more and enjoy!

 

Step by step:

1. Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 cup). Reserve half for topping.

2. In a large bowl, add half the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch dish that has been covered with parchment paper.

3. Bake at 350F for 10 minutes.

4. Let cool.

5. In a mixing bowl, combine eggs whites and sugar and mix on high.

6. Add the heavy cream and continue mixing for another 5 minutes.

7. In another bowl, mix squeezed lemon juice and softened cream cheese.

8. Mix on low speed until incorporated.

9. Add heavy cream mixture.

10. Fold the fresh strawberries into the cream mixture.

11. In a buttered glass dish, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.

12. Cover and freeze for three hours or more and enjoy!

Nutrition Information:

covered percent of daily need