Last week when I talked about strawberry picking, making this cake with fresh-picked strawberries was at the top of my to-do list. And yes, there are more strawberry recipes to come (I picked a lot of strawberries, what can I say?).
I'm apart of the ABC challenge again (remember last month I made these scones for the challenge) and, once again, this recipe was chosen from the King Arthur Flour site. I was excited to make this cake because I loved this twist on a strawberry shortcake.
|hollowing out the cake when it's frozen makes it an easy cut|
This cool cake is great to serve on a hot night to a large crowd, so it's a perfect summertime dessert. And the best part is when the semifreddo starts to soften, so that creamy strawberry mixture slowly melts... ugh, I want to make this cake all over again!!!
Adapted from here
A 10” cake should serve 10-12
- Please don’t be intimidated by the many steps in this recipe- it’s surprisingly easy, just a bit time consuming with the freezing time. The night before serving, I made the cake and placed it in the freezer, prepped the filling (just refrigerated the heated up mixture of the strawberries, sugar and gelatin) and made the strawberry sauce. Then the next day, I finished the filling, hollowed out the cake, froze it all again and was ready to serve at midday (although it can stay in the freezer for a longer time).
- Fresh strawberries are ideal, but frozen will work here too.
- The strawberry sauce is sweet and tart, due to the lemon juice. It’s certainly an optional dressing for this cake, but it does add a wonderful extra strawberry punch of flavor. Depending on how sweet your strawberries are will depend on how much sugar you put in. Start with the ½ cup of sugar and taste test it.
- The longer this stays in the freezer, the semifreddo will basically be a hard ice cream consistency. It doesn’t have to be put in the freezer at all, if you don’t want to. It’s wonderful just kept cold in the fridge, although it won’t last as long as it would in the freezer (and it’s SO much easier to hollow the cake if it’s frozen).
For the cake:
12 large egg whites (mostly at room temperature)
1 ½ tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
¼ tsp. salt
1 cup all-purpose flour
1 ½ cups confectioner’s sugar
For the filling:
Strawberry Sauce (optional):
2 cups strawberries, hulled
½ to ¾ cup sugar
Juice of a lemon