FROZEN STRAWBERRY-BANANA CAKE WITH STRAWBERRY SAUCE
Categories Cake Berry Fruit Dessert Frozen Dessert Strawberry Banana Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
- Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
- Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
- Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
FROZEN STRAWBERRY CAKE
My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.
Provided by SANDRA RUTH
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 34.1 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 170 mg, Sugar 18.4 g
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