This strawberry semifreddo cake is the perfect dessert for spring

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Semifreddo is Italian for “half-frozen”—and this strawberry semifreddo cake is true to its name! The sweet and creamy dessert is perfect for summer or warm weather. So easy to make, the only hard part of this dessert recipe will be waiting to eat it! Made with fresh strawberry purée and plenty of vanilla ice cream, a serving of this cake is your very own slice of paradise. 


  • 6 oz. shortbread cookies
  • 1 oz. freeze-dried strawberries
  • 2 tbsp melted butter 
  • 2 cups fresh strawberries, hulled and diced
  • 1 tbsp sugar
  • 1 cup heavy whipping cream
  • ¾ cup sweetened condensed milk, cold
  • 1 tsp vanilla extract
  • 2 quarts vanilla ice cream, softened 



  1. Make the cookie crumble. Place the shortbread cookies in a blender and mix. Then add the freeze-dried strawberries and blend again.
  1. Place the crumble in a mixing bowl, add melted butter, mix and set aside. 
  1. Make the strawberry purée. Add the fresh strawberries and sugar to a blender and mix. Pour into a bowl and set aside.
  1. In a separate large mixing bowl, pour in the whipping cream and blend with a handheld mixer. Add the condensed milk and vanilla extract and continue whipping the mixture until stiff peaks form.
  1. Fold the strawberry purée into the whipped cream.
  1. Line a baking loaf pan with plastic wrap and spoon a layer of softened vanilla ice cream onto the bottom. Spread out the ice cream with a spatula. Pour a layer of the strawberry cream on top of the ice cream and freeze for 1-2 hours.
  1. Remove from the freezer and add another layer of vanilla ice cream and freeze again for 6 hours or overnight. 
  1. Flip the semifreddo cake onto a plate and remove the plastic wrap. Cover the cake in the strawberry cookie crumble and freeze for 20-30 minutes. Slice it up, and enjoy!

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