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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 an old 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.
Recipe Notes
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 (affiliate link) 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.
This cake would be good with chocolate or strawberry frozen yogurt instead of vanilla. I may try a chocolate yogurt, raspberry sauce combination sometime too.
To speed chilling of the strawberry sauce, I filled the sink half way with ice water and then placed the pan in the ice water, being careful not to get water in the sauce, and stirred until cool, about 5 minutes.
Next time, I will make the sauce a day ahead to save time.
How Many Calories and WW Points in Frozen Strawberry Layer Cake?
According to my calculations, each slice has about 158 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
10 SmartPoints (Green plan)
10 SmartPoints (Blue plan)
10 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
I you like this Frozen Layer Cake with Strawberries, be sure to check out my other WW friendly recipes, including Strawberry Cream Cake, Strawberry Waffle Shortcake, 4-Ingredient Strawberry Bruschetta, No Bake Strawberry Parfait Cheesecake and Strawberry Bread
If you’ve made this Strawberry Freezer Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Frozen Strawberry Layer Cake Recipe
Ingredients
- 1-1/2 pounds strawberries, hulled and sliced (about 6 cups)
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 4 cups frozen fat-free vanilla frozen yogurt
- 12 ounces angel food cake, prepared from mix, cut into 1/4-inch thick slices
- Fresh strawberries, for garnish (optional)
Instructions
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 (affiliate link), 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.
Prepare the Cake:
- Scoop the frozen yogurt into a large bowl and mash it with the back of a wooden spoon (affiliate link) until it is a soft and spreadable consistency.
- Line the bottom of a 9-inch round springform pan (affiliate link) with 1/3 of the cake slices, cutting any slices you need to fit the shape of the pan.
- Spread evenly with 1/2 the softened frozen yogurt, covering the layer of cake slices.
- Spread half the strawberry sauce over the frozen yogurt.
- Top the strawberry sauce with 1/2 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.
Freeze the Cake:
- Cover the pan with plastic wrap and freeze for at least 6 hours or up to 3 days.
For Serving:
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 10 SmartPoints (Green plan) 10 SmartPoints (Blue plan) 10 SmartPoints (Purple plan) 5 PointsPlus (Old plan) This cake would be good with chocolate or strawberry frozen yogurt instead of vanilla. I may try a chocolate yogurt, raspberry sauce combination sometime too. To speed chilling of the strawberry sauce, I filled the sink half way with ice water and then placed the pan in the ice water, being careful not to get water in the sauce, and stirred until cool, about 5 minutes. Next time, I will make the sauce a day ahead to save time. For a smaller cake, use half the amount of ingredients and layer in an 8-1/2 x 4-1/2-inch loaf pan. (I lined it with plastic wrap for easy unmolding.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW Friendly Desserts You Might Like:
- My post and recipes for easy strawberry shortcake done several different ways, including one with grilled angel food cake
- My post and recipe for WW 5-Ingredient Ice Cream Bar Icebox 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)
Such a lovely light dessert! It sounds so refreshing for a hot day!