Frozen Strawberry-Banana Cake with Strawberry Sauce
Ingredients
Ingredients:* 1 12-ounce pound cake
* 1 cup strawberry preserves
* One-fourth cup strawberry liqueur or orange juice
* 2 pints strawberry sorbet, softened
* 2 pints banana-strawberry frozen yogurt, softened
* 1 10-ounce package frozen sliced strawberries in syrup, thawed
* 3 large ripe bananas, peeled, cut diagonally into one-fourth inch thick slices
* Sliced fresh strawberries
Preparation
Method:
Cut cake into one-fourth inch thick slices. Arrange enough slices in bottom of 9-inch diameter springform pan with 2 and three-fourth inch sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to two-thirds cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes. Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.) Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.) Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
