Strawberry Semifreddo Shortcake

Name: Strawberry Semifreddo Shortcake
Total time: 5 h 45 min
Yield: Makes 16 servings
Ingredients: 2 (3-oz.) packages soft ladyfingers; 2 pt. strawberry ice cream, softened; 1 pt. strawberry sorbet, softened; 1 pt. fresh strawberries, hulled; 2 tablespoons powdered sugar; ½ (7-oz.) jar marshmallow crème; 1 cup heavy cream

4 Ratings
3 Reviews

Look for soft ladyfingers in the bakery section of the grocery store.

Recipe by Southern Living August 2011

Gallery

Credit: Jennifer Davick

Recipe Summary

hands-on:

30 mins

total:

5 hrs 45 mins

Yield:

Makes 16 servings

Ingredients

2 (3-oz.) packages soft ladyfingers
2 pt. strawberry ice cream, softened
1 pt. strawberry sorbet, softened
1 pt. fresh strawberries, hulled
2 tablespoons powdered sugar
½ (7-oz.) jar marshmallow crème
1 cup heavy cream

Directions

Step 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.

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Step 2
Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
Step 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 crème until well blended.
Step 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.
Step 5
Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.

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Lissa

12/06/2015

Easy and tasty! Did not use lady fingers, instead crushed vanilla double stuffed Oreos with 5 tbsp butter and pressed onto bottom of pan and chilled half an hour. Made with strawberry Haggen Dazs and strawberry gelato. Would make again.

Patti

06/16/2015

This was super yummy! I followed the recipe except for using raspberry sorbet instead of strawberry. The flavor is pretty rich so a little goes a long way. I will definitely make it again.

jtimrogers

07/25/2011

I am one of those cooks who always manage to loan out my pans never to get them back when you need them. Since i didn't have a spring pan and could not find the sorbet or lady fingers at my local grocery this afternoon I used rasberry sherbet and made this in individual shortcake cups. My family raved on how good it was. I do not pride myself on being a dessert maker there are very few that I can get right. I have however found this one to be one of those that I will be using from now on especially when i remember who has my spring pan! Thanks for posting this great recipe...I am a Fan!

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