Frozen Strawberry-Banana Cake with Strawberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert. Ingredients:
1 12-ounce pound cake |
1 cup strawberry preserves |
1/4 cup strawberry liqueur or orange juice |
2 pints strawberry sorbet, softened |
2 pints banana-strawberry frozen yogurt, softened |
1 10-ounce package frozen sliced strawberries in syrup, thawed |
3 large ripe bananas, peeled, cut diagonally into 1/4-inch-thick slices |
sliced fresh strawberries |
Directions:
1. Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
2. Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
3. Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
4. Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
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