Creamy Strawberry Semifreddo Recipe

Strawberry semifreddo is a light, creamy frozen dessert that offers the perfect balance of sweet strawberries and rich cream. It’s an ideal treat for warm days, elegant dinner parties, or when you crave something refreshing but indulgent. This easy semifreddo recipe requires no ice cream maker and delivers a velvety texture with bright berry flavor.

What Is Strawberry Semifreddo?

Semifreddo, meaning “half-cold” in Italian, is a classic frozen dessert that combines whipped cream with other flavorful components like fruit purée, custard, or chocolate. The result is a creamy, mousse-like texture that’s softer than ice cream. This strawberry version features a fresh strawberry compote folded into whipped cream and yogurt for a perfectly balanced, refreshing finish. It’s a beloved summer dessert in many Italian households.

Why Everyone Will Love This Recipe

Strawberry semifreddo is:

• A no-churn dessert—no special equipment needed.
• Delightfully creamy with bursts of fresh strawberry.
• Beautifully layered—perfect for showcasing at gatherings.
• Make-ahead friendly—just freeze and serve.
• A lighter alternative to traditional ice cream.

Cooking Tips

1. Strawberry prep: For a smoother sauce, you can blend the cooked strawberries before adding them to the cream.
2. Sweetness level: Adjust the amount of powdered sugar based on your strawberries' natural sweetness.
3. Cream whipping: Be sure to whip the cream to stiff peaks for a stable semifreddo texture.
4. Mold lining: Don’t skip the cling film—it makes unmolding the semifreddo effortless.
5. Serving tip: Let the semifreddo sit at room temperature for 5–10 minutes before slicing for the best texture.

Frequently Asked Questions

Can I Use Frozen Strawberries?

Yes! Thaw and drain them first to avoid excess water in your semifreddo.

How Long Does It Take to Set?

The semifreddo needs to freeze for at least 5 hours, but overnight freezing works best for a firmer texture.

Can I Use Greek Yogurt?

Absolutely. Greek yogurt will make the semifreddo richer and slightly tangier.

Is an Ice Cream Maker Needed?

Nope! That’s the beauty of semifreddo—it sets perfectly in your freezer without churning.

What Other Fruits Can I Use?

Raspberries, blueberries, or peaches all work beautifully as variations in this recipe.

How to Freeze

This dessert is already freezer-based, but for best results:

• Keep the semifreddo well-wrapped to prevent freezer burn.
• If slicing portions ahead, wrap individual slices in cling film and store in a sealed container for up to 2 weeks.

How to Store

Wrap the semifreddo tightly in the mold with cling film or transfer it to an airtight container. Store in the freezer for up to 2 weeks. Always allow a few minutes of resting at room temperature before serving to achieve a creamy texture.

How To Make Strawberry Semifreddo

Prepare the strawberry sauce:
Cut the strawberries into pieces and place them in a saucepan. Add powdered sugar and gently mash with a fork.

Cook the sauce:
Cook over medium heat for a few minutes until the strawberries thicken into a compote. Remove from heat and let cool.

Whip the cream:
In a mixing bowl, whip the fresh cream with an electric mixer until stiff peaks form. Fold the yogurt gently into the whipped cream until combined.

Incorporate the sauce:
Add the cooled strawberry sauce to the cream mixture and gently fold with a spatula.

Assemble and freeze:
Line a 22×15 cm pound cake mold with cling film. Pour in the mixture, spreading it evenly. Freeze for at least 5 hours.

Serve:
Unmold the semifreddo onto a serving plate. Garnish with fresh strawberries and mint. Slice and enjoy!