Frozen Strawberry Crunch Cake Recipes

FROZEN STRAWBERRY CRUNCH CAKE RECIPE - (4.7/5)

Steps:

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more and enjoy!

FROZEN STRAWBERRY CRUNCH CAKE RECIPE - (4.4/5)

Steps:

• Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside. In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes. Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Fold the fresh strawberries into the cream mixture. In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top. Cover and freeze for three hours or more and enjoy!

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

FROZEN STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

FROZEN STRAWBERRY CRUNCH DESSERT

Steps:

• In bowl, combine flour, brown sugar, walnuts and cinnamon. Mix well. Stir in melted butter until well blended.
• Transfer mixture to large baking tray. Bake at 350 for 20 minute stirring often. Mixture should be crumbly. Cool.
• In large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.
• Add undrained strawberries and lemon juice. Beat for at least 10 minute until mixture is very light and fluffy (mixture will fill bowl.) Fold in whipped topping, blending well.
• Into bottom of buttered 9x13 glass dish, evenly distribute half of brown sugar and nut mixture.
• Carefully spoon in strawberry mixture, spreading evenly. Sprinkle with remaining nut mixture. cover and freeze 8 hours or more.
• Remove from freezer about 20 minute before serving. Cut into squares. Garnish each serving with a whole strawberry and a mint leaf sprig, if desired.

STRAWBERRY CRUNCH CAKE

Steps:

• Drain the strawberries (thawed), reserving syrup. Set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs; beat well.
• Blend in sour cream.
• Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
• Spread 1/2 of the batter in a greased 13x9 inch baking pan.
• Spoon drained strawberries on top of batter.
• Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
• Spread remaining batter ofver all; sprinkle remaining nut mixture.
• Bake in a 350 degree oven for about 35 minutes.
• In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
• Serve over warm or cool cake.