Berry Caramel Yogurt Cake

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Recipe by Chef mariajane

All family members will love this hot-weather treat. Fresh local strawberries and frozen yogurt combine with caramel corn rice cakes to make a great make-ahead dessert. It would be sensational on Canada Day July 1.

Ingredients Nutrition

  • 6 caramel corn rice cakes
  • 1 (2 liter) container vanilla frozen yogurt, softened
  • 2 cups pureed strawberries
  • 1 tablespoon orange-flavored liqueur (optional)
  • 6 strawberries, halved

  • 3 cups sliced strawberries
  • 2 tablespoons orange-flavored liqueur (optional)
  • 1 tablespoon granulated sugar (to taste)


  1. Chop rice cakes and set 1 cup aside.
  2. In a large bowl, combine yogurt, puréed strawberries, orange liqueur, if using. and chopped rice cakes.
  3. Spoon into a 9-inch springform pan, smoothing top; sprinkle with remaining rice cakes. Cover and freeze until firm, about 4 hours. (make-ahead: Overwrap in heavy-duty foil and freeze for up to 3 days).
  4. To serve, remove side of pan; slice cake into wedges. Garnish each slice with strawberry half and drizzle with strawberry sauce.
  5. METHOD FOR STRAWBERRY SAUCE: In a medium bowl, combine strawberries, liqueur, if using, and sugar. Transfer half to blender or food processor; purée until smooth. return to remaining berries and mix to blend. Let stand at room temperature for 20 minutes. (Make-ahead: Can be refrigerated in an air-tight container for up to 24 hours).
  6. TIP: To soften frozen yogurt, leave at room temperature for about 20 minutes.

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