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Photo of Frozen strawberry layer cake by WW

Frozen strawberry layer cake

10
Points®
Total Time
6 hr 35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
Beat the heat with this sure-fire summer pleaser. In this refreshing frozen dessert, two of summertime's favorite indulgences - store-bought angel food cake and market fresh strawberries - get layered with yogurt and frozen, for a simple, but oh-so-pretty dessert. Make this for company; it's a guaranteed crowd pleaser, the perfect ending to your poolside or outdoor dinner parties. We used vanilla yogurt but chocolate or strawberry would be tasty, too. And you could add to the dessert's prettiness with a drizzle of raspberry or chocolate sauce across your serving plates. Garnish with fresh strawberries, if desired.

Ingredients

Strawberries

1½ pound(s), hulled and sliced (about 6 cups)

Sugar

½ cup(s)

Fresh lemon juice

2 Tbsp

Table salt

½ tsp

Prepared angel food cake

12 oz, cut into 1/4-inch slices

Fat free vanilla frozen yogurt

4 cup(s)

Instructions

  1. To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
  2. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
  3. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.

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