Frozen Strawberry Cake

This dessert is perfect for warm summer months. It is made with lots of dairy for June’s celebration of Shavuot (Feast of Weeks or Pentecost). The cake can be made ahead of time and can stay frozen for several days. Before serving this dessert, decorate it with plain strawberries or dip them in chocolate for an extra special touch. Another alternative is to use meringue for the decoration to add a tasty crunch.

Ingredients:

For the cake:

1 ½ c. graham or digestive crackers/biscuits

3 Tbs. unsalted butter, melted

2 c.      fresh strawberries (340 g. or ¾ lb.)

1/3 c.  sugar

¼ c.    orange juice

8 c.     softened cream cheese

1 c.      powdered sugar

2 c.      heavy whipping cream

For the topping:

Strawberries, melted chocolate, meringue or whipped cream to decorate

Instructions:

1.    Place the crackers/biscuits in a food processor and pulse until fine crumbs form. (You can also place the crackers/biscuits in a plastic bag and use a rolling pin or meat tenderizer to make fine crumbs.) 

2.    Combine the crumbs and melted butter in a mixing bowl.  

3.    Pour the crumb and butter mixture in the bottom of a 9–10-inch (24-cm.) spring form pan and press down evenly to form a crust. Put the form in the freezer until the cake mixture is made.

4.    Use a food processor to blend the strawberries, sugar and orange juice until smooth and set aside.

5.    Use a kitchen mixer or a hand whisk to whip the heavy cream until just firm and set aside. 

6.    Add the powdered sugar to the cream cheese and beat until smooth.

7.    Fold the whipped cream mixture into the cream cheese.

8.    Fold the blended strawberry mixture into the cream cheese and whipped cream.

9.    Pour into the prepared spring form and cover with plastic wrap. Freeze for at least 6 hours until firm.

10. Prepare the strawberries or other toppings before removing the cake from the freezer. Decorate right before serving.  

Serves 10–12 people