July 4th: Frozen Berry Cake

What's the 4th without a themed cake?  I threw my hat into the ring with this re-vamp of a family favorite that was a bit more cumbersome to make!  Plus this is much healthier than the old version because it uses real fruit purees!

 {Frozen Berry Cake}

 {Greek Gods Honey Vanilla yogurt is my absolute favorite!  I really loved it in this cake, but please use your favorite!}

 {Strawberry and Blueberry Filling}

 {Baked and cooled crust}

 {Add blueberry filling and freeze until solid}

 {Add strawberry filling and freeze until solid}

 {Frozen Berry Cake side view}

One year ago:  Grilled Corn
Two years ago:  Triple Berry Summer Buttermilk Cake

Frozen Berry Cake

Makes 15 servings

2 cups flour
1/2 cup brown sugar
6 oz pecans, finely chopped
1 cup butter, melted
20 oz frozen blueberries, slightly thawed
20 oz frozen strawberries, slightly thawed
1 cup sugar, divided (optional--might need more)
6 cups vanilla Greek yogurt. divided
pinch of salt
Whipped cream (optional)

1. Preheat oven to 350.
2. Whisk flour, brown sugar, and nuts together; add butter and stir until combined.
3. Press crust into the bottom of a 9x13 casserole dish.
4. Bake for 20 minutes; cool completely.
5. Place blueberries in a food processor and puree; add yogurt and a pinch of salt.  Add sugar to taste; I only used about 1/2 cup for each berry.
6. Repeat with strawberries.
7. Once crust has cooled, pour blueberry filling over it and freeze until set.
8. Pour strawberry filling over blueberry filling and freeze until set.
9. Place in fridge about 1 hour before serving to make it easier to cut.
10. Serve with whipped cream. 

Another cake that I didn't take ANY leftovers home!  This will be a refreshing and cool treat for the family after all that grilling, running around, swimming, and setting off fireworks!

Have a safe and happy 4th of July!

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