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Use either fresh or frozen strawberries for this refreshing strawberry semifreddo recipe! This strawberry no bake dessert is perfect for the summer!
If you’ve tried my chocolate semifreddo recipe, you’ll understand why I’ve been dying to try a different flavour! I am still thinking through a vanilla version, but with all of the summer produce slipping through my fingers, I wanted to post a strawberry semifreddo before summer is done!
Most people (at least in my social circles) have never heard of semifreddo. I hadn’t either until a few years ago. I love making no churn ice cream so much, and a semifreddo is basically the fancier version of that.
What Is Semifreddo?
Semifreddo is an Italian, half-frozen dessert that is similar to ice cream in texture and taste but its structure is different. Semifreddo literally translates to “half cold”. It is normally made in a loaf pan which gives it an ice cream cake appearance.
It’s a fancier version of serving ice cream since you can literally slice it and pass it out on plates! The toppings are also totally customizable.
I love to add extra strawberry sauce on top of this one, and extra chocolate on the chocolate semifreddo! So good!
Ingredients for Strawberry Semifreddo
Before making the actual semifreddo, you’ll need to make the strawberry sauce. You can use fresh or frozen strawberries, or a mix of both. For the sauce you’ll need:
- strawberries
- honey
- lemon juice
For the semifreddo itself you’ll also need:
- egg whites
- granulated sugar
- honey
- heavy whipping cream
- vanilla extract
Recipe Directions
About an hour before starting the recipe, place a metal mixing bowl and whisk attachment in the fridge to cool.
1. Make the strawberry sauce. In a medium sized saucepan, combine the strawberries, honey and lemon juice. Bring the mixture to a gentle boil, before reducing to simmer for about 10 minutes.
2. Remove the saucepan from heat, then use an immersion blender to completely puree the mixture until there are no large chunks remaining. If you don’t have an immersion blender you can also just add the mixture to a blender and puree that way. Measure out 1 cup of the strawberry sauce, and reserve the rest.
3. Make the semifreddo. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves then remove the mixture from the heat and set it aside for about 10 minutes.
4. Remove the mixing bowl from the fridge and add the egg white mixture. Whip on high until the meringue forms and becomes smooth and glossy. Set aside. Whip the heavy cream until stiff peaks form.
5. Fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream. Next, fold in the 1 cup of strawberry sauce until combined.
6. Line a freezer safe container such as a loaf pan with parchment paper, leaving the sides to hang over for easy removal. Pour the entire strawberry mixture into the prepared pan.
7. Place the semifreddo into the freezer for 5-6 hours or until firm. When ready to serve, remove the semifreddo from the freezer and run a knife around the edges before grabbing hold of the parchment paper and lifting the dessert out on to a cutting board.
8. Top the semifreddo with the extra strawberry sauce, slice and serve!
How Many People Will This Strawberry Semifreddo Serve?
The answer to that depends on who you ask, I suppose! But I would say this dessert would serve approximately 6-8 people, depending on the slices you make.
I have brought this over for to a friend’s house for a dinner party and there were 4 adults and 6 kids and everyone was able to have a slice!
You can absolutely make two at the same time as long as you double all of the ingredients.
How Long Will This Frozen Dessert Keep In The Fridge?
The semifreddo will get slightly harder over time, but if you store the dessert covered, in the freezer, it will last for 2-3 weeks before the consistency changes a bit. You can also freeze with the extra strawberry sauce already on, or you could store the strawberry sauce separately and then top the dessert just before serving!
Other Frozen Desserts
I happen to love simple, no bake ice cream desserts! You’ll find a few other recipe ideas under my ice cream category, such as the following:
- chocolate semifreddo
- no churn strawberry ice cream
- strawberry cheesecake ice cream cake
- no churn roasted strawberry rhubarb ice cream
Strawberry Semifreddo
- Total Time: 6 hours
- Yield: 6–8 servings 1x
Description
Use either fresh or frozen strawberries for this refreshing strawberry semifreddo recipe! This strawberry no bake dessert is perfect for the summer!
Ingredients
Strawberry Puree
- 1 lb strawberries (fresh or frozen)
- 1/4 cup pure honey*
- 1 tsp fresh lemon juice
Semifreddo
- 3 egg whites, room temperature
- 1/4 cup granulated sugar
- 3 tbsp pure honey
- 1 cup heavy whipping cream, cold
- 1 tsp pure vanilla extract
- pinch salt
Instructions
- An hour before starting the recipe, place a metal mixing bowl and whisk attachment in the fridge to cool.
- Make the strawberry puree. In a medium sized saucepan, combine the strawberries, honey and lemon juice. Bring the mixture to a gentle boil, before reducing to simmer for about 10 minutes. Remove the sauce from heat, then use an immersion blender to completely puree the mixture until there are no large chunks remaining** Measure out 1 cup of the strawberry sauce, and reserve the rest.
- Make the semifreddo. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves then remove the mixture from the heat and set it aside for about 10 minutes
- Remove the mixing bowl from the fridge and add the egg white mixture. Whip on high until the meringue forms and becomes smooth and glossy. Set aside. Whip the heavy cream until stiff peaks form.
- Fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream. Next, fold in the 1 cup of strawberry sauce until combined.
- Line a freezer safe container such as a loaf pan with parchment paper, leaving the sides to hang over for easy removal. Pour the entire strawberry mixture into the prepared pan. Place the semifreddo into the freezer for 5-6 hours or until firm.
- Serve. When ready to serve, remove the semifreddo from the freezer and run a knife around the edges before grabbing hold of the parchment paper and lifting the dessert out on to a cutting board. Use a sharp knife to slice the semifreddo into even slices. Top the semifreddo with the extra strawberry sauce, fresh strawberries, slice and serve!
Leftover semifreddo can be stored in an airtight container, in the freezer for 2-3 weeks.
Notes
*You can substitute the honey for maple syrup or agave or use 1/4 cup granulated sugar
**If you don’t have an immersion blender you can also just add the mixture to a blender and puree that way.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: no bake
- Cuisine: italian
