• Frozen Strawberry Banana Cake With Strawberry Sauce

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    • 1 lb cake (12-oz)
    • 1 c. strawberry preserves
    • 1/4 c. strawberry liqueur or possibly orange juice
    • 2 pt strawberry sorbet softened
    • 2 pt banana-strawberry frzn yogurt softened
    • 1 pkt frzn sliced strawberries in syrup thawed (10-oz)
    • 3 lrg ripe bananas peeled, cut diagonally into 1/4-inch-thick slices Sliced fresh strawberries


    1. Cut cake into 1/4-inch-thick slices. Arrange sufficient 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 till reduced to 2/3 c., stirring frequently, about 14 min. Spread half of preserves mix over cake in pan.
    2. Freeze 10 min. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mix over cake. Freeze 10 min.
    3. Spoon frzn yogurt over cake; smooth top. Cover and freeze overnight.
    4. (Can be prepared 1 week ahead.)
    5. Puree thawed berries in processor. Cover and chill till cool.
    6. (Sauce can be prepared 2 days ahead.)
    7. Release pan sides from cake. Place banana slices around cake edge. Mound
    8. berries in center. Serve cake with sauce.
    9. Serves 12.

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