Frozen-Yoghurt Cake with Vanilla Poached Strawberries


Frozen-Yoghurt Cake with Vanilla Poached Strawberries
Pick up a punnet of strawberries this weekend and whip up this delicious and simple summer dessert.

The colour and smell of Vanilla Poached Strawberries served on the Frozen-Yoghurt Cakes will bring the taste of summer to your table.

Just mix and freeze – it’s that easy!

Frozen-Yoghurt Cake with Vanilla Poached Strawberries Recipe

Serves 8


Poached Strawberries

500g organic strawberries, hulled and halved

1 cup organic caster sugar

1 vanilla bean, split and scraped

250ml dessert wine

Frozen-Yoghurt Cake

1.5 litres vanilla or coconut ice-cream, softened

1.5kg Greek-style yoghurt

300ml organic pouring cream

300g pistachio nougat, thinly sliced (optional)


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.

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.

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

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

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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