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Epicurious

Frozen Strawberry-Banana Cake with Strawberry Sauce

4.2

(6)

Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.

Recipe information

  • Yield

    Serves 12

Ingredients

1 12-ounce pound cake
1 cup strawberry preserves
1/4 cup strawberry liqueur or orange juice
2 pints strawberry sorbet, softened
2 pints banana-strawberry frozen yogurt, softened
1 10-ounce package frozen sliced strawberries in syrup, thawed
3 large ripe bananas, peeled, cut diagonally into 1/4-inch-thick slices
Sliced fresh strawberries

Preparation

  1. Step 1

    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.

    Step 2

    Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)

    Step 3

    Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)

    Step 4

    Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.

TagsFrozen DessertDessertFruit DessertCakeStrawberryBerryFruitBananaNut FreeMake AheadEasyNo-CookFood ProcessorBon Appétit
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