Frozen Strawberry-Banana Cake with Strawberry Sauce

1. 1

   Cut cake into 1/4-inch-thick slices.

2. 2

   Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly.

3. 3

   Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes.

4. 4

   Spread half of preserves mixture over cake in pan.

5. 5

   Freeze 10 minutes.

6. 6

   Spoon sorbet over cake in pan; smooth top.

7. 7

   Arrange more cake slices over to just cover sorbet.

8. 8

   Spread remaining preserves mixture over cake.

9. 9

   Freeze 10 minutes.

10. 10

    Spoon frozen yogurt over cake; smooth top.

11. 11

    Cover and freeze overnight.

12. 12

    (Can be prepared 1 week ahead.)

13. 13

    Puree thawed berries in processor.

14. 14

    Cover and refrigerate until cold.

15. 15

    (Sauce can be prepared 2 days ahead.)

16. 16

    Release pan sides from cake.

17. 17

    Place banana slices around cake edge.

18. 18

    Mound berries in center.

19. 19

    Serve cake with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.