Frozen strawberry layer cake recipe
- 750g fresh strawberries, hulled, sliced
- 1/2 cup caster sugar
- 2 tbsp fresh lemon juice
- 375g un-iced un-filled sponge cake, cut into 1cm thick slices
- 4 cup reduced fat soft serve vanilla frozen yoghurt
To make your strawberry sauce, combine the strawberries, sugar, lemon juice and a pinch of salt in a medium size saucepan. Stir over medium heat until sugar dissolves, and then simmer for 15 minutes.
Use the back of a wooden spoon to mash about half the strawberries against side of saucepan. Let the mixture cool to room temperature and use immediately, or transfer to an airtight container and refrigerate for 2 days.
Spoon frozen yogurt into a large bowl and mash it up using the back of spoon or fork until soft and spreadable.
Line the base of a 22cm springform cake tin with baking paper. Arrange one third of cake slices into base, cutting any slices to fit the shape of the tin. Top with half frozen yoghurt, spreading into the sides. Spread half the strawberry sauce over frozen yoghurt, then top with second third of cake slices, again cutting any to fit. Spread the remaining frozen yoghurt over cake and top with the remaining strawberry sauce. Finally seal top with remaining cake slices.
Cover with plastic wrap and freeze for a minimum of 6hrs, or up to 3 days. Allow cake to stand at room temperature 10 minutes before un-moulding. Slice the cake into 12 pieces and serve.
- This is equally delicious made using fresh raspberries or flavoured frozen yoghurt.
- For a different take try using a light chocolate sponge.
- The kids will love helping your assemble this easy dessert.
- In the odd event of any left-over berry sauce when assembling this cake, keep it in the fridge as a topping for up to 2 days.
- This recipe was created by Weight Watchers for Kidspot