Strawberry Semifreddo Shortcake

Health score
2%
Strawberry Semifreddo Shortcake
345 min.
16
291kcal

Suggestions


Looking for a deliciously refreshing dessert that combines creamy, fruity, and indulgent flavors? Look no further than this Strawberry Semifreddo Shortcake! This dessert is the perfect blend of soft ladyfingers, rich strawberry ice cream, and sorbet, all topped off with a creamy marshmallow-strawberry mixture that will make your taste buds dance with joy.

Perfect for a special occasion or just to treat yourself, this semifreddo shortcake is simple to prepare but tastes like you’ve spent hours in the kitchen. With layers of strawberry sorbet and ice cream, along with a fluffy, marshmallow-infused strawberry topping, each bite is a balanced combination of sweet, tart, and creamy textures. The best part? It’s made to be frozen, making it a great make-ahead option for busy celebrations or casual gatherings.

Whether you're hosting a summer party or celebrating a milestone, this Strawberry Semifreddo Shortcake will surely impress your guests. With only a few ingredients and the help of a food processor and electric mixer, you'll create a dessert that's both sophisticated and delightful. So, why not treat yourself and your loved ones to this incredible dessert? A few hours of freezing time and you’ll be indulging in a perfect frozen treat that’s both elegant and utterly satisfying.

Ingredients

  • cup cup heavy whipping cream 
  • oz ladyfingers soft
  • oz marshmallow creme 
  • tablespoons powdered sugar 
  • pt raspberry sorbet softened
  • pt strawberries fresh hulled
  • pt strawberry ice cream softened

Equipment

  • food processor
  • frying pan
  • knife
  • whisk
  • hand mixer
  • springform pan

Directions

  1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.)
  2. Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
  3. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
  4. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture.
  5. Whisk remaining strawberry mixture into marshmallow crme until well blended.
  6. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture.
  7. Pour over sorbet in pan.
  8. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm.
  9. Let ice-cream cake stand at room temperature 15 minutes before serving.
  10. Note: We tested with Blue Bell Strawberry Ice Cream and Hagen-Dazs Strawberry Sorbet.

Nutrition Facts

Calories291kcal
Protein5.6%
Fat34.64%
Carbs59.76%

Properties

Glycemic Index
2.5
Glycemic Load
0.67
Inflammation Score
-4
Nutrition Score
5.8673912649569%

Flavonoids

Cyanidin
0.5mg
Petunidin
0.03mg
Delphinidin
0.09mg
Pelargonidin
7.35mg
Peonidin
0.01mg
Catechin
0.92mg
Epigallocatechin
0.23mg
Epicatechin
0.12mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.08mg
Kaempferol
0.15mg
Myricetin
0.01mg
Quercetin
0.33mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:291.17kcal
14.56%
Fat:11.54g
17.76%
Saturated Fat:6.87g
42.91%
Carbohydrates:44.8g
14.93%
Net Carbohydrates:43.01g
15.64%
Sugar:16.11g
17.89%
Cholesterol:57.46mg
19.15%
Sodium:75.26mg
3.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.2g
8.4%
Vitamin C:22.03mg
26.71%
Vitamin B2:0.23mg
13.59%
Vitamin A:470.59IU
9.41%
Phosphorus:93.26mg
9.33%
Manganese:0.19mg
9.3%
Calcium:90.53mg
9.05%
Fiber:1.79g
7.17%
Vitamin B5:0.62mg
6.19%
Folate:22.98µg
5.74%
Potassium:182.61mg
5.22%
Vitamin B12:0.28µg
4.68%
Vitamin B1:0.07mg
4.46%
Magnesium:14.44mg
3.61%
Iron:0.64mg
3.56%
Vitamin B6:0.06mg
3.08%
Zinc:0.4mg
2.66%
Selenium:1.69µg
2.42%
Copper:0.05mg
2.39%
Vitamin B3:0.45mg
2.24%
Vitamin D:0.24µg
1.59%
Vitamin E:0.22mg
1.48%
Vitamin K:1.13µg
1.07%
Source:My Recipes