This Creamy Strawberry Semifreddo, is made with fresh Strawberries, Cream and Greek Yogurt. A delicious Italian alternative to ice cream. It’s the perfect summertime No-Bake Dessert Recipe.
Who can resist Strawberry Season? Once the season begins I am buying strawberries right until the end, baking up a storm and of course freezing a bunch too! But one of my favourite things to make and eat is a Semifreddo.
This version is a much simpler and easier to make. Made without eggs. The original Semifreddo is made from a mixture of Italian cream, whipped cream and Italian meringue.
Table of Contents
Recipe Ingredients
- Cream – heavy, whipping or whole (with at least 30% fat)
- Greek Yogurt – whole
- Vanilla
- Sugar – granulated
- Strawberries – I usually make this with fresh strawberries although you can use frozen.
- Lemon juice
Strawberry Topping
- Strawberries
- powdered/icing sugar
- lemon juice
How to make a Semifreddo
In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool and then refrigerate until cold or freeze for about 10-15 minutes.
Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla.
Then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.
While the semifreddo is in the freezer, place the cut up strawberries and lemon juice in a blender, blend until smooth. Pour into a small pot add the sugar and cook on low for approximately 5 minutes or until thickened.
Let cool completely then serve if desired over the semifreddo.
What is a semifreddo
Semifreddo is an Italian word meaning half cold. It refers to a type of frozen desserts similar to ice cream, but even though it is frozen, it remains creamy, soft and lighter.
Where did it originate?
Lo Zuccotto was considered the first semifreddo cake of Florentine origin. It was invented at the Medici court in the 16th century by the well-known architect (he was also a chemist, engineer and talented handyman) Bernardo Buontalenti he is also considered the inventor of artisanal gelato as we know it today.
How to serve a semifreddo
Leave the semifreddo in the freezer for 4-5 hours to firm up, but be sure to remove it from the freezer at least 20 minutes before serving.
How to store it
It should be stored well covered in the freezer, it will keep for 1-2 weeks.
More Delicious fresh Strawberry Recipes
- Strawberries and Cream Cupcakes
- Homemade Strawberry Liqueur Two Ways
- Easy Fresh Strawberry Mousse
- Easy Strawberry Cookies
- Strawberry Bavarese Dessert
So when you are looking for something a little different from Ice Cream and you have all those beautiful sweet Strawberries hanging around, give this Creamy Strawberry Semifreddo a try and let me know what you think. Enjoy!
Creamy Strawberry Semifreddo
Ingredients
SEMIFREDDO
- 1 1/2 cups cream whole/whipping or heavy (at least 30% fat)
- 1/2 cup greek yogurt (whole)
- 1/2 teaspoon vanilla
STRAWBERRY SAUCE #1
- 1/3 cup sugar*
- 10 1/2 ounces fresh strawberries chopped
- 1 teaspoon lemon juice
* If the strawberries are not very sweet then add 1-2 tablespoons extra.
STRAWBERRY SAUCE #2 TOPPING
- 7 ounces fresh strawberries chopped
- 2-3 tablespoons powdered/icing sugar
- 1 teaspoon lemon juice
Instructions
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
STRAWBERRY SAUCE #1
- In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool, then refrigerate until cold (I placed mine in the freezer for 10-15 minutes).
SEMIFREDDO
- Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla then gently fold in the cold strawberry sauce. Pour into the prepared loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.
STRAWBERRY SAUCE #2 TOPPING
- In a blender add the cut up strawberries, lemon juice and blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over the semifreddo. Enjoy!
- ** If using a silicone loaf pan place it in a larger firmer pan, silicone doesn’t hold together very well. Great for peeling out the dessert though.
Notes
Nutrition
Updated from April 22, 2016.
Penny says
Made this fabulous dessert to take to a friends house. It was a great hit and will definitely make it again. I added a few drops of red food coloring to the topping and the sauce to brighten the color.
Thanks for sharing this.
Rosemary says
Hi Penny, thanks so much, so glad everyone enjoyed it. Take care!
Dawna Lyon says
This recipe looks delicious – do you think it would this work with raspberries? I would appreciate your opinion – thanks!
Rosemary says
Hi Dawna, oh yes raspberries would totally work. Let me know how it goes.
Wendy says
I’m obviously a bit late finding this recipe looking at the dates of the reviews. But I had strawberries from the allotment and a visit coming up from my sister – the first since lockdown started. A very hot day forecast so a chilled dessert was required. I was not disappointed with this semifreddo and neither was my sister. It was so easy to do and really tasty. Thank you.
Rosemary says
Hi Wendy, thanks so much, so glad you liked it. Take care.
Jan says
Can frozen strawberries be used?
Rosemary says
Hi Jan, yes you could because you cook them and mash them up, so frozen is fine. Hope that helps. Let me know how it goes.
dannie says
this dessert recipe looks yummy,I like the use of strawberry as topping.
Rosemary says
Hi Dannie, thanks so much and it is fast, easy and so good. Hope you enjoy it.
تناسب اندام says
great post thanks
Rosemary says
Thanks so much hope you enjoy it.
Linda says
Hi Rosemary, I made your beautiful semifreddo for my guests today and it was a hit. I have visitors from overseas at Christmas so your desert will certainly be on the menu. The beauty of this desert I can make in advance.
Once again thank you for sharing.
Rosemary says
Hi Linda, so glad it was enjoyed and yes made in advance desserts are certainly helpful during the holidays. Have a wonderful Sunday.
Linda says
Can the strawberry semi freddo be made ahead and left in the refrigerator? If so, how long can you keep?
Thank you for sharing.
Rosemary says
Hi Linda, it can be made ahead, but should be stored in the freezer, since it is a frozen dessert, you could then remove it to the fridge to soften it up a bit before serving, but not too long, it shouldn’t melt. Hope that helps.
Kristen says
This is my kind of healthy dessert–love this!
Rosemary says
Hi Kristen, thanks hope you enjoy it.
Darcie says
It looks delicious! I am adding it to my sweets list!
Diane P. says
Rosemary,
Another great recipe! My family loves strawberries, so I know they will love this semifreddo. Thanks for the post. You know, your recipes are wonderful—-you need to do a cookbook!
Carol Borchardt says
Love this! We always get a ton of strawberries from my dad and it will be nice to do something different besides shortcake with them. Gorgeous spring and summer dessert!