Frozen Strawberry Crunch Cake – a delicious recipe with Valley, brown sugar, flour, butter, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
2
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 350u00b0F for 20 minutes. Let cool. Then divide in half and set aside.
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
Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.
5
Fold the fresh strawberries into the cream mixture.
6
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.
7
Cover and freeze for three hours or more and enjoy!
771
kcal
Calories
53
g
Fat
65
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 box Nature Valley Granola Bars, 1/3 cup brown sugar, 1/2 cup flour, 6 tablespoons melted butter, and more.
Yes, Frozen Strawberry Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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