This frozen strawberry crunch cake is the perfect summer dessert! It's a light strawberry cream cake with a fresh strawberry filling and a crispy crunchy base and topping. It's easy to make, and it's sure to be a hit with your friends and family.
Stir together the first 4 ingredients and spread evenly in a shallow baking pan. Bake at 350 F for 20 minutes, stirring occasionally.
In a large bowl, combine egg whites, sugar, berries and lemon juice and beat at high speed with an electric mixer until stiff peaks form - about 10 minutes.
In a separate bowl, whip the cream until almost stiff, then fold gently into the berry mixture. Pour this over the crumbs in the baking dish, and spread evenly.
Top with remaining crumble mixture and freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries.
Serve almost frozen.
Recipe Notes
No mixer, no problem!If you don't have an electric mixer, you can whisk the egg white, sugar, berries, and lemon juice by hand. It will take longer to reach stiff peaks, but it can be done.NutsYou can use any type of nut in the crumb mixture, such as pecans, brazil nuts, almonds, or walnuts. They all add that needed crunch to the mixture and a bit of sweetness.