Frozen Strawberry Torte Recipe

4.5 6 4
Frozen Strawberry Torte Recipe
Frozen Strawberry Torte Recipe photo by Taste of Home
Publisher Photo

Frozen Strawberry Torte Recipe

Read Reviews
4.5 6 4
Publisher Photo
"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + freezing

Ingredients

  • 2 cups fresh strawberries, divided
  • 1/4 cup sugar
  • 1/2 cup fat-free milk
  • 3 drops red food coloring, optional
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 2 cups reduced-fat whipped topping
  • 1 loaf (13.6 ounces) reduced-fat pound cake

Directions

In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake.
Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries. Yield: 10 servings.
Originally published as Frozen Strawberry Torte in Light & Tasty June/July 2001, p43

Nutritional Facts

1 slice: 175 calories, 1g fat (1g saturated fat), 1mg cholesterol, 301mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

  • 2 cups fresh strawberries, divided
  • 1/4 cup sugar
  • 1/2 cup fat-free milk
  • 3 drops red food coloring, optional
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 2 cups reduced-fat whipped topping
  • 1 loaf (13.6 ounces) reduced-fat pound cake
  1. In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake.
  2. Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries. Yield: 10 servings.
Originally published as Frozen Strawberry Torte in Light & Tasty June/July 2001, p43

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abreendre User ID: 1799143 249831
Reviewed Jun. 27, 2016

"quick and easy and nice presentation and taste."

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anne7121 User ID: 4040364 30689
Reviewed Jun. 27, 2013

"Great recipe for a girl baby shower!"

MY REVIEW
Bhagya User ID: 6726718 47627
Reviewed Jun. 19, 2013

"Reviewed"

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Bhagya User ID: 6726718 204290
Reviewed Jun. 19, 2013

"Good"

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love claypots User ID: 5825391 72867
Reviewed Jul. 5, 2011

"I also used angel food cake loafs to make it lighter!"

MY REVIEW
love claypots User ID: 5825391 97219
Reviewed Jul. 5, 2011

"It was very good! I made one with strawberries and one with fresh nectarines! The nectarine one was my families favorite! Very refreshing at our 4th of july cookout~"

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