I took advantage of the seasonality of these fruits to prepare this delicious Strawberry and Cream Semifreddo. A dessert with no baking, exquisite, with a texture similar to ice cream, easy to make and everyone will love it from the first bite. I am a lover of spoon desserts, as demonstrated by another dessert that was a hit at my house, the Strawberry and Vanilla Semifreddo, but the Coffee and Chocolate Semifreddo and the Chocolate Millefeuille Semifreddo Cake also deserve a place of honor. Whether you enjoy them alone or in company, semifreddos will always make you look good, and it takes very little to make them in different shapes and flavors.
You can also read:
- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Hours
- Preparation time: 40 Minutes
- Portions: 9
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring
- Energy 350.53 (Kcal)
- Carbohydrates 23.71 (g) of which sugars 11.18 (g)
- Proteins 3.44 (g)
- Fat 26.46 (g) of which saturated 3.28 (g)of which unsaturated 1.41 (g)
- Fibers 1.78 (g)
- Sodium 302.06 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry and Cream Semifreddo
- 2 1/4 cups heavy cream
- 14 oz strawberries
- 8.8 oz cookies
- 2 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- 1 oz limoncello
- 1/2 lemon juice
- 4 strawberries (for decoration)
- 9 leaves mint
- 1 teaspoon baking soda
What you need for the Strawberry and Cream Semifreddo
- 3 Bowls
- 1 Mixer
- Plastic wrap
- 1 Strainer
- 1 Blender
- Parchment paper
- 1 Baking pan
- 1 Spatula
- 1 Pastry bag
- 1 Star tip
Procedure for the Strawberry and Cream Semifreddo
I must note that the weight of the cookies is indicative, as I used a type of thin cookies. If they were thicker, the weight would have changed.
Put some water in a bowl, add a teaspoon of baking soda and stir to dissolve.
Remove the hull from the strawberries and soak them for about thirty minutes to remove impurities. Then rinse them.
Cut them into pieces and place them in a bowl. Add the granulated sugar, the juice of half a lemon, and the limoncello.
Mix well and cover the bowl with plastic wrap. Let it macerate overnight in the fridge.
The next day, strain the strawberries with a strainer, collecting the juice in a dish. This will be used to soak the cookies.
Pour the cold cream from the fridge into a large bowl and whip it, adding 1 or 2 tablespoons of powdered sugar, to taste. The cream should be semi-whipped.
Put the strawberries in a blender and puree them. Divide the cream into two different bowls and add the pureed strawberries to one of them, which will color the mousse pink. If necessary, since strawberries are not very sweet, another tablespoon of powdered sugar can be added.
Line the bottom of an 18×18 or 20×20 square pan with parchment paper. Dip the cookies in the soaking liquid and place them on the bottom of the pan, side by side.
With a teaspoon, add a little more soaking liquid to the cookies to soften them well. Cover with the pink cream, after setting aside a bit for the final decoration, and level with a spatula.
Create another layer with the white cream, also setting aside the necessary amount to cover the cookies.
Level this layer as well, without leaving any gaps inside. Create another layer with the soaked cookies, cover with plastic wrap, and let it rest in the freezer overnight.
The next day, unmold the dessert by running a knife blade along all four edges and invert it onto a serving plate.
Cover the surface of the cookies with the white cream. Put the pink cream in a pastry bag with a small star tip.
Decorate the cake, creating 9 squares, one for each serving of dessert. Place a whole strawberry in the center of each square if they are small fruits, or cut in half if they are large.
Finish the cake by adding mint leaves. Place the dessert in the fridge for another half hour and serve.
And now, it’s time to enjoy this delicious Strawberry and Cream Semifreddo!
Annamaria’s Tips
If there is any leftover dessert, it should be kept in the fridge in a sealed container and consumed within a couple of days.
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