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SideChef
Recipes
Shellfish-Free
Frozen Yogurt Strawberry Cake

10 INGREDIENTS • 12 STEPS • 7HRS 46MINS

Frozen Yogurt Strawberry Cake

Recipe
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.
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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.
7HRS 46MINS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
12
us / metric
Pretzel Crust
Tiny Twists Pretzels
3/4 cup
Tiny Twists Pretzels
about 3 cups
Unsalted Butter
2/3 cup
Unsalted Butter, melted
Granulated Sugar
4 Tbsp
Granulated Sugar
Cake Filling
Fresh Strawberry
4 1/2 cups
Fresh Strawberries
Granulated Sugar
1 cup
Granulated Sugar
Cream Cheese
2 cups
Cream Cheese
Vanilla Yogurt
2 cups
Vanilla Yogurt
Powdered Confectioners Sugar
3/4 cup
Powdered Confectioners Sugar, divided
Vanilla Extract
1 tsp
Vanilla Extract
Heavy Cream
2 cups
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
559
Fat
36.9 g
Protein
5.6 g
Carbs
51.8 g
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Frozen Yogurt Strawberry Cake
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Yields 12-16 slices.

Frozen cake well covered will keep for up to a month in the freezer.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 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.
step 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.
step 4
Increase oven to 400 degrees F (200 degrees C).
step 5
Hull Fresh Strawberries (4 1/2 cups) and cut in quarters.
step 6
Lay in a single layer on a baking sheet and roast for 20 minutes.
step 7
Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
step 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.
step 9
Whip Heavy Cream (2 cups) and the remaining Powdered Confectioners Sugar (4 Tbsp) until stiff. Keep chilled until ready to proceed.
step 10
Once strawberries have cooled, combine with the Granulated Sugar (1 cup) in a food processor or blender and blend until pureed and combined.
step 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.
step 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.
step 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.
Tags
Shellfish-Free
Dessert
Vegetarian
Summer
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