This Frozen Yogurt Strawberry Cake is a cool and creamy show stopper with lovely strawberry flavour. The pretzel crust adds a nice crunch and a hint of salty goodness. I love to serve it with extra macerated strawberries for even more wonderful flavour. It’s absolutely perfect for summer.
Fresh strawberries are deepened in flavour by roasting them to purge any excess moisture. They’re then pureed with sugar and will provide the fantastic strawberry taste. Cream cheese and vanilla yogurt are whipped up light and creamy and combined with the pureed strawberries. Heavy cream is whipped to stiff peaks and folded into the cream cheese mixture. The batter is then poured and spread onto the cooled crust and then allowed to freeze for at least 6 hours.
It’s important to note that the quicker the cake freezes, the smaller the ice crystals will be. The smaller the ice crystals, the smoother the texture. Be sure to keep all elements cold until ready to mix and freeze immediately in a draft-free freezer. In other words, don’t be opening and closing your freezer door while the cake sets….if possible.
It’s a tall 10” cake that will feed plenty. Be sure to let the cake sit at room temperature for at least 20 minutes to allow it to soften slightly for slicing. It’s a solid cake that takes some time to thaw into a melty mess, so there’s no need to panic if you don’t get to slicing it for another 10 minutes. In other words, you have some wiggle room. Enjoy!
Looking for more summer desserts?