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Home » Desserts » Ice Cream & Frozen Desserts » Creamy Strawberry Semifreddo

Creamy Strawberry Semifreddo

Last Updated April 1, 2022. Published March 31, 2022 By Rosemary 19 Comments

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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.

Semifreddo on a white plate with strawberries.

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.

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
Pourring strawberry sauce on 2 slices of semifreddo.

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.

Cooking the strawberries in a small pot.

Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla.

Whipping the cream in a bowl & adding the yogurt.

Then gently fold in cold strawberry sauce. Pour into loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.

Adding the strawberry sauce to the yogurt mix and placing in a loaf pan.

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.

Blending the strawberries and cooking in a small pot.

Let cool completely then serve if desired over the semifreddo.

Pouring the sauce in a bowl.

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.

Strawberry semifreddo on a white plate.

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 semifreddo on a white plate.

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!

Semifreddo on a white plate with strawberries.
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4.75 from 31 votes

Creamy Strawberry Semifreddo

A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.
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Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Calories 293kcal
Author Rosemary Molloy

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
    US Customary – Metric

    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

    The semifreddo should be stored well covered in the freezer, it will keep for 1-2 weeks.

    Nutrition

    Calories: 293kcal | Carbohydrates: 21g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 29mg | Potassium: 194mg | Fiber: 1g | Sugar: 17g | Vitamin A: 875IU | Vitamin C: 49.6mg | Calcium: 70mg | Iron: 0.3mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    Updated from April 22, 2016.

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      Filed Under: fruit, Ice Cream & Frozen Desserts, No-Bake Desserts, Sauces, Dips & Frostings, Summer

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      1. Dawna Lyon says

        September 3, 2020 at 3:13 am

        This recipe looks delicious – do you think it would this work with raspberries? I would appreciate your opinion – thanks!

        Reply
        • Rosemary says

          September 3, 2020 at 9:19 am

          Hi Dawna, oh yes raspberries would totally work. Let me know how it goes.

          Reply
      2. Wendy says

        June 29, 2020 at 8:26 pm

        5 stars
        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.

        Reply
        • Rosemary says

          July 1, 2020 at 10:31 pm

          Hi Wendy, thanks so much, so glad you liked it. Take care.

          Reply
      3. Jan says

        July 6, 2018 at 10:03 am

        Can frozen strawberries be used?

        Reply
        • Rosemary says

          July 6, 2018 at 2:11 pm

          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.

          Reply
      4. dannie says

        June 25, 2018 at 8:39 am

        5 stars
        this dessert recipe looks yummy,I like the use of strawberry as topping.

        Reply
        • Rosemary says

          June 25, 2018 at 10:51 pm

          Hi Dannie, thanks so much and it is fast, easy and so good. Hope you enjoy it.

          Reply
      5. تناسب اندام says

        June 23, 2018 at 2:19 pm

        5 stars
        great post thanks

        Reply
        • Rosemary says

          June 23, 2018 at 3:37 pm

          Thanks so much hope you enjoy it.

          Reply
      6. Linda says

        November 27, 2016 at 3:11 pm

        5 stars
        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.

        Reply
        • Rosemary says

          November 27, 2016 at 6:48 pm

          Hi Linda, so glad it was enjoyed and yes made in advance desserts are certainly helpful during the holidays. Have a wonderful Sunday.

          Reply
      7. Linda says

        November 22, 2016 at 3:22 pm

        Can the strawberry semi freddo be made ahead and left in the refrigerator? If so, how long can you keep?
        Thank you for sharing.

        Reply
        • Rosemary says

          November 22, 2016 at 6:06 pm

          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.

          Reply
      8. Kristen says

        April 26, 2016 at 2:54 pm

        This is my kind of healthy dessert–love this!

        Reply
        • Rosemary says

          April 30, 2016 at 7:57 pm

          Hi Kristen, thanks hope you enjoy it.

          Reply
      9. Darcie says

        April 23, 2016 at 3:32 pm

        It looks delicious! I am adding it to my sweets list!

        Reply
      10. Diane P. says

        April 22, 2016 at 9:05 pm

        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!

        Reply
      11. Carol Borchardt says

        April 22, 2016 at 5:14 pm

        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!

        Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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