Best Frozen Strawberry Cake Recipes

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 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!

FROZEN STRAWBERRY CRUNCH CAKE

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-BANANA CAKE WITH STRAWBERRY SAUCE

Steps:

• Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
• Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
• Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
• Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.

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 MOUSSE CAKE

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

LINDA'S FROZEN STRAWBERRY CAKE

Steps:

• 1. Tear angel food cake, into small pieces, into a large mixing bowl. Stir in softened vanilla ice cream.
• 2. Dissolve gelatin in boiling water, stirring until completely dissolved. Add frozen strawberries and mix with cake and ice cream mixture. Pour into a tube pan and freeze until solid.
• 3. Remove from pan and wrap in heavy duty aluminum foil. Return to freezer. You can slice off what you need and return to freezer.
• 4. Note: You may have to let sit in pan for a few minutes to remove easily from pan.

FROZEN STRAWBERRY CHEESE CAKE

Steps:

• 1. Crush the biscuits, add the melted butter, and mix them well. After that, press the biscuits in the model substrate, and then put them in the fridge to freeze until turning hard.
• 2. Put the strawberry in the fruit pulping machine, and soak the gelatin in ice water.
• 3. Squeeze the moisture after the gelation soaked, melting it without water.
• 4. Cut the cream cheese into small pieces, and put it in the room temperature to be softness or use the microwave heating for 30 seconds to make it soft.
• 5. Stir it until no particles, adding some sugar in it, and mix uniformly, at the same time, add lemon juice, strawberry mud, the melt gelatin and mix quickly.
• 6. Make the whipped cream well, add the cheese paste and mix into the model, smooth the surface. Melt the right amount of chocolate in the pastry bag, and squeezed into the surface of the cake.
• 7. Use a toothpick to draw lines. Refrigerate it for 3 hours, because frozen taste better.