Frozen Strawberry Shortcake

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The most refreshing way to cool off this summer. Seriously. Stop drinking from the hose and make this treat filled with Gifford’s Strawberry Frozen Yogurt and finished with Fresh Sweetened Whipped Cream.

Serves: 12
Prep time: 50 minutes
Cook time: 25 minutes
Total time: 75 minutes


Frozen Strawberry Shortcake:

  • 1 quart Gifford’s Strawberry Frozen Yogurt
  • 2 cups cake flour
  • 1¾ tsp. baking powder
  • ½ tsp. salt
  • 3 oz. (6 Tbsp.) unsalted butter, softened
  • 1 oz. (2 Tbsp.) vegetable shortening
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 1 cup whole milk

Fresh Sweetened Whipped Cream:

  • 3 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1½ tsp. vanilla extract


Frozen Strawberry Shortcake:

  1. Preheat oven to 350 degrees F.
  2. Grease, line with 8″ parchment circles and flour two 8″ cake pans; set aside.
  3. Sift cake flour, baking powder and salt in a medium bowl; set aside.
  4. Place the butter, shortening and granulated sugar in the bowl of an electric mixer. With the paddle attachment, cream together until light and fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating after each addition.
  6. Add the vanilla extract and lemon zest and mix until incorporated.
  7. Spoon in about ⅓ of the flour mixture into the bowl and mix on low just until it’s blended in.
  8. Pour in ½ of the milk and mix on low until smooth.
  9. Continue with ⅓ of the flour mixture, the second half of the milk and the last of the flour mixture.
  10. Scrape down the sides of the mixing bowl and mix the batter until smooth, about 1 minute.
  11. Pour the cake batter into the prepared pans, dividing and spreading evenly with a spatula.
  12. Place pans in the center of oven and bake for approximately 25 minutes, until the cakes are golden and a cake tester placed in the center comes out clean.
  13. Remove the pans from the oven and cool for 10 minutes.
  14. Carefully remove the cakes from the pans, place on wire racks and cool completely.
  15. Place Gifford’s Strawberry Frozen Yogurt in refrigerator while preparing the whipped cream. (Recipe follows.)
  16. Place first layer of cooled cake on a cake board or plate. Level off the top and pipe a ring of whipped cream around the outside perimeter.
  17. Spoon about ½ quart of Gifford’s Strawberry Frozen Yogurt into the middle and smooth out with a spatula.
  18. Trim, invert and place second cake layer on top of first.
  19. Completely frost the top and sides of the cake with whipped cream, saving some for decorating.
  20. Place cake in freezer and freeze for two hours or overnight.
  21. Remove cake from freezer, decorate with remaining whipped cream, fresh strawberries and more frozen yogurt.
  22. To make slicing easier, heat a large cake knife in some hot water then wipe dry.
  23. Serve and enjoy!

Fresh Sweetened Whipped Cream:

  1. Whip cream, sugar and vanilla extract in an electric mixer with wire whisk attachment until firm peaks form.
  2. Use to ice and decorate cake or top desserts.

Note: The cake can be completely decorated with whipped cream, fresh strawberries and yogurt then re-frozen and kept for a few days. Remove from freezer and allow to sit out for 20 minutes before serving.

Recipe by: Cathy Speronis of A Tasty Adventure