Frozen Yogurt Strawberry Cake

Frozen Yogurt Strawberry Cake

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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.    

A basket of fresh strawberries tipped over and spilling out, surrounded with pretzels and a cup of yogurt.

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.  

Frozen Yogurt Strawberry Cake with a large wedge cut out and resting on a serving plate.

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?

Ginger Pear Sorbet

Almond Peaches

Chocolate Hazelnut Affogato

Frozen Yogurt Strawberry Cake
Print Recipe
    Servings Prep Time
    12-16 slices 60 minutes
    Cook Time Passive Time
    46 minutes 6+ hours
    Servings Prep Time
    12-16 slices 60 minutes
    Cook Time Passive Time
    46 minutes 6+ hours
    Frozen Yogurt Strawberry Cake
    Print Recipe
      Servings Prep Time
      12-16 slices 60 minutes
      Cook Time Passive Time
      46 minutes 6+ hours
      Servings Prep Time
      12-16 slices 60 minutes
      Cook Time Passive Time
      46 minutes 6+ hours
      Ingredients
      Pretzel crust
      Cake filling
      Servings: slices
      Instructions
      Pretzel crust
      1. Preheat oven to 350°F.
      2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
      3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
      Cake filling
      1. Increase oven to 400°F.
      2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
      3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
      4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
      5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
      6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
      7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
      Recipe Notes

      -strawberries can be roasted and chilled one day ahead.

      -frozen cake well covered will keep for up to a month in the freezer.

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      Strawberry Hibiscus Syrup

      Strawberry Hibiscus Syrup

      I’m getting older you know!  But the benefit of this, is the chance to have a party.  So that’s just what my husband did for me this year on my recent birthday.   Along with my extra year of age, I also received many wonderful gifts that day.  One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers.  I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.

      Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea.  When steeped, it has the most amazing deep purplish- red colour and tart berry like taste.  Perfect for beverages, hot or cold, jams, and sauces.  Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness.  It’s amazing on pancakes, ice cream, cake, yogurt and fruit.  A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well.  That’s if it makes it past the pancakes and ice cream of course…..enjoy!

      Recipe source for Strawberry Hibiscus Syrup:  Compelled To Cook

      Strawberry Hibiscus Syrup
      Print Recipe
        Servings Prep Time
        2 1/2 cups 10 minutes
        Cook Time Passive Time
        30-35 minutes 90 minutes
        Servings Prep Time
        2 1/2 cups 10 minutes
        Cook Time Passive Time
        30-35 minutes 90 minutes
        Strawberry Hibiscus Syrup
        Print Recipe
          Servings Prep Time
          2 1/2 cups 10 minutes
          Cook Time Passive Time
          30-35 minutes 90 minutes
          Servings Prep Time
          2 1/2 cups 10 minutes
          Cook Time Passive Time
          30-35 minutes 90 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
          2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
          3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
          4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
          Recipe Notes

          -Yields approximately 2 1/2 cups of syrup.

          Summer Berry Ambrosia

          Summer Berry Ambrosia

          Show off your red white and blue the delicious way with Summer Berry Ambrosia.   A lovely salad that’s a little part dessert and fantastic for your 4th of July celebration, potluck or BBQ this summer.   Gorgeous red and blue summer berries folded into a sweet white marshmallow cloud that’s creamy and crunchy with coconut. It will be loved by children and adults alike.

          Although Summer Berry Ambrosia is on the sweeter side for being a salad, it’s not as sweet as you might think.  There is no added sugar in this salad.  The sweetness comes from the sour cream “washing off” the sugar already on the marshmallows and coconut. This melding of ingredients creates the perfect balance of sweetness.  The berries add brightness and their inherent tangy sweetness as well.  It’s a great combination of simplicity, texture and flavours.

          Summer Berry Ambrosia is super easy to put together with little prep and only a handful of ingredients.  You can have it stirred up in no time at all.  It takes longer to sit and meld the flavours than it does to actually make.

          Recipe source for Summer Berry Ambrosia:  Compelled To Cook

           

          Summer Berry Ambrosia
          Print Recipe
            Servings Prep Time
            6-8 people 15 minutes
            Passive Time
            1 1/2 hours
            Servings Prep Time
            6-8 people 15 minutes
            Passive Time
            1 1/2 hours
            Summer Berry Ambrosia
            Print Recipe
              Servings Prep Time
              6-8 people 15 minutes
              Passive Time
              1 1/2 hours
              Servings Prep Time
              6-8 people 15 minutes
              Passive Time
              1 1/2 hours
              Ingredients
              Servings: people
              Instructions
              1. In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
              Recipe Notes

              Makes approximately 6 cups.

              Strawberry Sangria

              Strawberry Sangria

              What’s a long weekend to you? Is it quality time with family and friends, enjoying a potluck meal, backyard BBQ or fire pit. Is it about getting away to nature to camp, hike and sightsee? Maybe it’s about catching up on errands and neglected household tasks. For me it’s been all of the above at some time, but without a doubt there’s always a little wine consumed regardless of how I spend it. This Victoria Day long weekend will find me enjoying Strawberry Sangria. A crisp fruity glass of wine that is subtlety sweet with delicious ripe strawberries, spiked with Kirsch and a little too easy to drink.

              Most Canadians get to enjoy this long weekend in honour of Queen Victoria, born May 24th, 1819. For myself, the Victoria Day long weekend signifies the start of summer here in Alberta. It’s when everyone fuels the camper or packs the tent for the first time of the season and heads west towards the mountains. Sadly, the Victoria Day long weekend in May is notorious for bad weather here in Alberta. It’s not unusual to see snow, especially into the mountains. This doesn’t stop most of us from rebelling agains mother nature regardless of her mood. It’s the long weekend, and we WILL have fun.

              Refreshing Strawberry Sangria begs to be sipped in the sun with your favourite pals, so I’m hopeful for good weather. But regardless, it’s still a long weekend with an extra day off, relaxation, friends and of course a pitcher of Strawberry Sangria. Enjoy!

              Recipe source for Strawberry Sangria:  Compelled To Cook

               

              Strawberry Sangria
              Print Recipe
                Servings Prep Time
                7 8 ounce drinks 10 minutes
                Passive Time
                1 hour
                Servings Prep Time
                7 8 ounce drinks 10 minutes
                Passive Time
                1 hour
                Strawberry Sangria
                Print Recipe
                  Servings Prep Time
                  7 8 ounce drinks 10 minutes
                  Passive Time
                  1 hour
                  Servings Prep Time
                  7 8 ounce drinks 10 minutes
                  Passive Time
                  1 hour
                  Ingredients
                  Servings: 8 ounce drinks
                  Instructions
                  1. In a large pitcher combine strawberries, rose wine, kirsch and a few mint leaves. Stir to combine and chill for at least an hour before serving.
                  2. When ready to serve add ginger ale to pitcher and stir. Add 2-3 ice cubes to each glass and pour over ice, dividing strawberries equally among glasses. Garnish with additional mint leaves if desire.