Wednesday, July 20, 2016


A great make-ahead summer desserts that is cool on the palate is on the plate for today.

I got this idea from a great friend of mine back home.  You can make a twist and change the flavor very easily.

Today we are making a strawberry cream freezer cake.

The ingredients I will be using are the following:  one angel food cake, one lb. of fresh whole strawberries, 3 c. half & half.(I had it in the fridge, otherwise I would have used heavy whipping cream.) This dessert will have fewer calories using the half & half. Two containers of prepared whipped topping and a 1/4 c. of sugar.

Using the food processor, I cleaned and hulled the strawberries and pureed them with the sugar.

Using the immersion blender, whip the half and half.  It will not whip like whipping cream, but it will thicken after a few minutes.

Place in plastic container and put in freezer until the liquid becomes more solid.

Don't worry about separation of the liquid.

Meanwhile, take your store bought angel food cake and cut the top third off horizontally.

Tunnel out the bottom piece of the cake being careful not to tear a hole in the base.

Sorry about the next blurry picture.  Here is the filling removed from the freezer.

Fill the tunnel with the filling.

Sorry, another blurry picture.

Place the top back on.

Take three pieces of foil and lay them out on the counter.  Place the cake in the middle.

Begin frosting the cake with the whipped topping making sure to cover the hole in the middle.

This is the crazy part.   Carefully, wrap the cake in the foil.  I promise you it won't smush the frosting whipped topping. Place in the freezer.

A side note on the filling.  It wasn't very sweet with 1/3 cup of sugar.  If you want it sweeter, I would add a 1/2 cup of sugar the next time.  But Mr. Thrifty doesn't like desserts too sweet, so I am sure he will like it just the way I made it.

Place the cake in the freezer.

I wanted to make a strawberry sauce to serve with the cake.  I took my remaining strawberries and smashed them with a potato masher.

Add a 1/3 cup of sugar and 1 teaspoon of vanilla.  Then cook on stove until the sauce becomes a light syrup.  Place in container and freeze.

When ready to serve, take the cake and syrup out of the freezer.  
 Thaw the strawberry sauce and place in a sandwich bag.

 Snip a small corner out of the bag and drizzle the sauce over the cake.

What a refreshing dessert!

This is an awesome make ahead dessert to serve on those hot days of summer.

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