June is when fresh locally grown strawberries are available in New Jersey. This Spring has been exceptionally warm for us and this frozen dessert is the perfect way to cool down. I made this for Mother's Day and everyone really enjoyed it.
Recipe courtesy of Paula Deen's Chocolate Celebration magazine
Makes 1 (10-inch) cake
1 cup all-purpose flour
1/2 cup chopped hazelnuts
1/4 cup firmly packed brown sugar
2 tbsp unsweetened cocoa powder
6 tbsp butter, melted
1 (10 oz.) package frozen sweetened sliced strawberries, thawed
2 cups heavy whipping cream
1/2 cup sugar
1 tbsp Frangelico liqueur
Fresh strawberries for garnish
Preheat oven to 350 degrees. In a medium bowl combine flour, hazelnuts, brown sugar and cocoa. Add butter, stir to combine. Spoon mixture into ungreased baking sheet and bake for 20 minutes, stirring halfway through. Let cool.
In a large bowl combine strawberries, cream, and sugar. Beat a medium-high speed with an electric mixer until stiff peaks form. Stir in liqueur.
Sprinkle 2/3 of flour mixture into the bottom of an ungreased 10-inch spring form pan. Spoon strawberry mixture over flour mixture. Sprinkle evenly with remaining flour mixture. Cover and freeze over night. Slice and garnish with fresh strawberries to serve.
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