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Frozen Strawberry Crunch Cake

Frozen Strawberry Crunch Cake
  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 12
A creamy frozen treat made with fresh strawberries and topped with crunchy Nature Valley™ granola bars. Easy to make and perfect for a hot summer day! Recipe by Sugar and Charm.
November 13, 2017


  • 1 box Nature Valley™ Crunchy Granola Bars Oats and Honey (2-bar pouches)
  • 2 tablespoons brown sugar
  • 1/4 cup flour
  • 3 tablespoons melted butter
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 lemon
  • 125 g (half 250 g package) cream cheese, softened
  • 1 1/2 cups freshly chopped strawberries


  • 1
    Preheat oven to 350°F. Put the Nature Valley™ granola bars in a food processor and process until you achieve a fine crumb. Reserve half of the crumbs (about 3/4 cup) for topping.
  • 2
    In a large bowl, combine remaining crumbs with the brown sugar, flour and melted butter. Spread crumb mixture into an 8x8-inch baking dish that has been covered with parchment paper and bake at 350°F 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 the butter-crumb crust mixture on the bottom. Top with strawberry mix and then add the reserved granola crumbs to the top.
  • 7
    Cover and freeze for three hours or more and enjoy!

  • Cut bars before completely frozen - about 1-1/2 hours in the freezer.

No nutrition information available for this recipe
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