Frozen-Yoghurt Cake with Poached Strawberries


Frozen-Yoghurt Cake with Poached Strawberries

Frozen-Yoghurt Cake with Poached Strawberries

Pick up a punnet of strawberries this weekend and whip up this delicious and simple summer dessert. Just mix and freeze – it’s that easy! The colour and smell of succulent strawberries, fresh from Huckleberry, will bring the taste of summer to your table.

Serves 8

Poached Strawberries

  • 500g organic strawberries, hulled and halved
  • 1 cup organic caster sugar
  • 1 vanilla bean, split and scraped
  • 250ml dessert wine


  • 1.5 litres vanilla or coconut ice-cream, softened
  • 1.5kg Greek-style yoghurt
  • 300ml organic pouring cream
  • 300g pistachio nougat, thinly sliced (optional)


How to make our Frozen-Yoghurt Cake with Poached Strawberries:

1 To make poached strawberries, place strawberries, sugar, vanilla seeds, and wine in a medium saucepan over medium heat. Stir until sugar dissolves and simmer for 8 minutes, or until strawberries are tender and syrup thickens. Refrigerate until ready to use.

2 To make cake, place ice-cream into the bowl of an electric mixer and beat for 2-3 minutes, or until smooth. Add yoghurt and beat until combined. In a small bowl, whisk cream to soft peaks and fold into yoghurt mixture.

3 Line a 12-cup-capacity loaf tin with baking paper and spoon in half the yoghurt mixture.

4 Trim nougat slices to fit in one layer over yoghurt and top with remaining mixture and nougat.

5 Cover with cling wrap and refrigerate overnight. Turn the cake out onto a serving plate and top with poached strawberries. Serve immediately.



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