Hazel's Frozen Strawberry Cake

Celebrate summer with Hazel's Frozen Strawberry Cake, a no-bake dessert bursting with fresh strawberry flavor and creamy indulgence. Featuring layers of velvety cream cheese filling, sweet macerated strawberries, and a buttery graham cracker crust, this freezer-friendly treat is both elegant and effortless to make. Perfect for warm-weather gatherings, it requires just 30 minutes of prep before the freezer works its magic. Topped with vibrant whole strawberries and a touch of fresh mint, this frozen strawberry cake is a showstopper on any dessert table. Whether you're hosting a backyard barbecue or craving a refreshing sweet treat, this recipe combines simplicity and sophistication in every bite. Ideal for lovers of easy no-bake desserts and berry-filled delights!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 3 cups Fresh strawberries
• 0.75 cups Granulated sugar
• 1.5 cups Heavy whipping cream
• 8 ounces Cream cheese
• 0.5 cups Powdered sugar
• 2 teaspoons Vanilla extract
• 14 sheets Graham crackers
• 0.5 cups Unsalted butter
• 0.25 teaspoons Salt
• 5 leaves Fresh mint leaves (optional, for garnish)

Directions

Step 1

Wash and hull the fresh strawberries. Set aside 1 cup of strawberries for garnish. Slice the remaining 2 cups of strawberries and place them in a bowl with the granulated sugar. Stir well and let them macerate for 10 minutes.

Step 2

In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until combined.

Step 3

In a separate large bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Set aside.

Step 4

Place the graham crackers in a food processor and pulse until they turn into fine crumbs. Add the melted butter and salt to the crumbs, then pulse again until the mixture resembles wet sand.

Step 5

Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon or a flat object to pack it down tightly.

Step 6

Spread half of the cream cheese mixture evenly over the crust. Top with half of the sliced strawberries. Add another layer of graham crackers on top of the strawberries, followed by the remaining cream cheese mixture and the rest of the sliced strawberries.

Step 7

Cover the pan tightly with plastic wrap or aluminum foil. Place the cake in the freezer for at least 6 hours, or overnight, until completely set and firm.

Step 8

Before serving, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly. Carefully release the springform pan.

Step 9

Garnish the top with the reserved whole strawberries and fresh mint leaves, if desired. Slice and serve immediately.

Nutrition Facts

Serving size	(1531.2g)

Amount per serving	% Daily Value*
Calories	4393.2

Total Fat 289.4g	0%
Saturated Fat 152.1g	0%
Polyunsaturated Fat 19.2g
Cholesterol 713.1mg	0%
Sodium 2252.4mg	0%
Total Carbohydrate 410.1g	0%
Dietary Fiber 12.3g	0%
Total Sugars 323.0g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 363.2mg	0%
Iron 6.9mg	0%
Potassium 1189.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 2.5%

Carbs: 37.7%