Strawberry Semifreddo Shortcake – a delicious recipe with ladyfingers, strawberry ice cream, strawberry sorbet, fresh strawberries, powdered sugar, marshmallow cru00e8me. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
2
Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
3
Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow creme until well blended.
4
Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
5
Note: We tested with Blue Bell Strawberry Ice Cream and Haagen-Dazs Strawberry Sorbet.
266
kcal
Calories
21
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (3-oz.) packages soft ladyfingers, 2 pt. strawberry ice cream, softened, 1 pt. strawberry sorbet, softened, 1 pt. fresh strawberries, hulled, and more.
Yes, Strawberry Semifreddo Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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