Strawberry And White Chocolate Freezer Cake

Strawberry And White 

Chocolate Freezer Cake

Ingredients

• 800g condensed milk
• 400ml cream
• 200g strawberries, hulled
• 100g white chocolate, roughly chopped
• 200g strawberries, halved

Method

Line a 22cm round spring cake pan with baking paper.

Using a blender, puree the hulled strawberries until

 smooth. Set aside.

Place the milk and cream in a mixing bowl and mix on 

high speed using an electric mixer until soft peaks

 form. Pour mixture into prepared pan.

Pour pureed strawberry over the cream mixture. Swirl

 puree into the cream mixture using a knife or skewer

Cover cake pan with cling film and freeze overnight.

To create white chocolate flakes

Place the white chocolate in a medium heatproof bowl 

over a saucepan of simmering water (make sure the bowl 

doesn’t touch the water). Stir occasionally with a metal 

spoon until the chocolate melts. Pour melted chocolate

 onto a smooth, hard surface to create a thin layer.

 Just before it sets hard, use a knife to carefully 

scrape the chocolate from the bench or board.

Remove cake from pan gently, use a cloth soaked

 in warm water if required. Decorate cake with white 

chocolate flakes and halved strawberries. Enjoy!

Variation

To make a Dark Chocolate and Raspberry Freezer Cake – 

simply add 50g of cocoa powder to the cream mixture

 before you start to mix it, replace the strawberries

 with raspberries and the white chocolate with dark chocolate.