This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavor. The pretzel crust adds a nice crunch and a hint of salty goodness.
Total Time
7hr 46min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
Pretzel Crust
•
3/4
cup
Tiny Twists Pretzels
•
2/3
cup
Unsalted Butter
, melted
•
4
Tbsp
Granulated Sugar
Cake Filling
•
4 1/2
cups
Fresh Strawberries
•
1
cup
Granulated Sugar
•
2
cups
Cream Cheese
•
2
cups
Vanilla Yogurt
•
3/4
cup
Powdered Confectioners Sugar
, divided
•
1
tsp
Vanilla Extract
•
2
cups
Heavy Cream
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Using a food processor, blend Tiny Twists Pretzels (3/4 cup) and Granulated Sugar (4 Tbsp) until you have a fine crumb. Add Unsalted Butter (2/3 cup) and pulse until combined.
3.
Press crumbs evenly into a 10-inch springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
4.
Increase oven to 400 degrees F (200 degrees C).
5.
Hull Fresh Strawberries (4 1/2 cups) and cut in quarters.
6.
Lay in a single layer on a baking sheet and roast for 20 minutes.
7.
Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
8.
Meanwhile, beat the Cream Cheese (2 cups) until smooth and fluffy. Beat in Vanilla Yogurt (2 cups), Powdered Confectioners Sugar (1/2 cup), and Vanilla Extract (1 tsp). Keep chilled until ready to proceed.
9.
Whip Heavy Cream (2 cups) and the remaining Powdered Confectioners Sugar (4 Tbsp) until stiff. Keep chilled until ready to proceed.
10.
Once strawberries have cooled, combine with the Granulated Sugar (1 cup) in a food processor or blender and blend until pureed and combined.
11.
Stir strawberry mixture into the cream cheese/yogurt mixture until completely combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
12.
When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
Author's Notes
Yields 12-16 slices.
Frozen cake well covered will keep for up to a month in the freezer.
Nutrition Per Serving
CALORIES
559
FAT
36.9 g
PROTEIN
5.6 g
CARBS
51.8 g
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