Strawberry Crunch Cake

This recipe is a another Pinterest find and I’m so glad I did.  Sweet, crunchy, with the fresh fruit all combine to a really yummy dessert. Recipe courtesy of Also would be good with blueberries or raspberries mixed in.

  • 1 box Nature Valley Oat ‘n Honey bars
  • 1/3 cup brown sugar
  • 1/2 cup flour
  • 6 tablespoons butter (melted)
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 4 oz cream cheese (softened)
  • juice from one lemon
  • 1 1/2 cups fresh chopped strawberries.

Put the granola bars in food processor and process until bars are reduced to coarse crumbs.  In a large bowl, mix crumbs, brown sugar, flour, and melted butter.  Mix together and pour into a 8×8 baking dish lined with parchment paper.  Bake at 350 for 20 minutes.  Meanwhile, whip the egg whites and sugar, adding in the heavy cream, mixing on high for 5 minutes.  Make sure to use the whisk attachment on your mixer if you have one.  Add in the cream cheese and lemon juice and mix slowly until combined. Fold in the strawberries.  Take half of your crumble and put in an 8×11 buttered cake pan, patting down to make a crust.  Spread your filling on next, then top with the remaining crumble.  Freeze for 3 hours before serving.

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