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Ingredients
- 1 lb cake (12-oz)
- 1 c. strawberry preserves
- 1/4 c. strawberry liqueur or possibly orange juice
- 2 pt strawberry sorbet softened
- 2 pt banana-strawberry frzn yogurt softened
- 1 pkt frzn sliced strawberries in syrup thawed (10-oz)
- 3 lrg ripe bananas peeled, cut diagonally into 1/4-inch-thick slices Sliced fresh strawberries
Directions
- Cut cake into 1/4-inch-thick slices. Arrange sufficient slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat till reduced to 2/3 c., stirring frequently, about 14 min. Spread half of preserves mix over cake in pan.
- Freeze 10 min. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mix over cake. Freeze 10 min.
- Spoon frzn yogurt over cake; smooth top. Cover and freeze overnight.
- (Can be prepared 1 week ahead.)
- Puree thawed berries in processor. Cover and chill till cool.
- (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.
- Serves 12.
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