Slices of angel food cake, softened frozen yogurt and homemade strawberry sauce layered in a pan and frozen until firm.
I knew I wanted to try this recipe for frozen strawberry layer cake as soon as I saw it featured in the May 6-12, 2012 Weight Watchers Weekly, where it was described as a sweet, special way to celebrate a special mom.
I didn’t get around to making it for Mother’s Day; I took Mom to Season’s 52 for a special lunch instead. But with the temperatures heating up here in Phoenix, it seemed like a perfect dessert for Memorial Day!
If you’re a fan of frozen desserts, this is one to add to your list.
The recipe, as written, calls for a 12 ounce angel food cake, prepared from a mix. Using store bought angel food cake makes this quick and easy to prepare and saves you heating up the kitchen, which is what I opted to do.
It also makes a big 9-inch round cake that serves 12, way too much for our little family. So I divided the recipe in half and layered the ingredients in an 8-1/2 x 4-1/2-inch loaf pan instead, making 6 generous servings.
The recipe said to freeze the cake for at least 6 hours or up to 3 days, and then let it stand at room temperature for 10 minutes before un-molding and serving. But, my cake was still rock-hard after 10 minutes, so I let it sit out on the counter for 30-40 minutes. Another alternative might be to move it to the fridge for a couple of hours to soften up a bit before serving.
- 1-1/2 pounds strawberries, hulled and sliced (about 6 cups)
- ½ cup sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 4 cups frozen fat-free vanilla frozen yogurt
- 12 ounces angel food cake, prepared from mix, cut into ¼-inch thick slices
- Fresh strawberries, for garnish (optional)
- First make the strawberry sauce. In a saucepan, combine the strawberries, sugar, lemon juice, and salt. Cook over medium heat, stirring often, until the sugar melts and the mixture begins to simmer. Lower the heat and simmer for 15 minutes, stirring often.
- Using a potato masher, mash half the berries so the mixture is a combination of smooth and chunky.
- Cool the sauce to room temperature and use immediately or cover and refrigerate for up to 2 days.
- Scoop the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until it is a soft and spreadable consistency.
- Line the bottom of a 9-inch round springform pan with ⅓ of the cake slices, cutting any slices you need to fit the shape of the pan.
- Spread evenly with ½ the softened frozen yogurt, covering the layer of cake slices.
- Spread half the strawberry sauce over the frozen yogurt.
- Top the strawberry sauce with ½ the remaining cake slices, again cutting any you need to fit into the pan.
- Spread the rest of the frozen yogurt over the cake and then top with the remaining sauce.
- Cover with the remaining cake slices.
- Cover the pan with plastic wrap and freeze for at least 6 hours or up to 3 days.
- Let the cake stand at room temperature for about 30 to 40 minutes before unmolding. Alternatively let the cake soften for a couple of hours in the fridge and then let it stand at room temperature 10 minutes before unmolding.
- Slice into 12 pieces and serve.
If you liked this post and recipe for frozen strawberry layer cake, check out these links:
- My post and recipes for easy strawberry shortcake done several different ways, including one with grilled angel food cake
- My post and recipe for skinny strawberry crumble, a lightened up version of one from Nigella Lawson
- Red, white and blueberry trifle recipe with angel food cake, sugar-free pudding and whipped topping (SkinnyTaste)
- A recipe for homemade strawberry popsicles with just 1 PointsPlus (Laaloosh)
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