Quick, easy and refreshing Raspberry Sorbet Cake with Blueberries is the perfect addition to your red, white and blue festivities!
Raspberry Sorbet Cake with Fresh Blueberries
Fourth of July or Independence Day in the United States is one of the most festive holidays to show your patriotism! From flying the American flag (I keep mine up all year!), to attending parades, family gatherings, and enjoying the full day at the park or beach are some of the fun activities you might enjoy!
If you are lucky to live in an area where your town supports fireworks, then you’ll have an evening of booming explosives that light up the night too!
Raspberry sorbet and other holiday desserts!
Let’s not forget the fun food that gets made during this holiday! There are several recipes that I like to share during the Fourth of July weekend.
This year I’ve added to my recipe arsenal a refreshing and delicious sorbet cake! No baking or special equipment is needed to put this together. You just need room in the freezer for this to set, so clear out a spot for this to set undisturbed for a couple of hours!
Ingredients for sorbet cake
You can use any brand of sorbet, but if you haven’t tried the Roman Raspberry sorbet from Talenti give it a try! It’s a treat and their tagline “better ingredients make happy spoons” is deliciously true!
Again, any prepared whipped topping will do. Have you tried Truwhip? Truwhip is a pre-made topping that’s found in the ice cream section, but this brand is not made without high fructose corn syrup.
I’m so glad to see that this product is expanding their base from speciality stores like Whole Foods to more common grocery outlets. This isn’t a sponsored post, I just happen to be happy with the flavors I used for this recipe! Use what’s available in your stores or make fresh whipped cream for the icing!
Have a safe, fun weekend and eat yummy foods!
- 2 pints Raspberry Sorbet
- 8-10 ounce whipped topping
- 2 cups fresh blueberries more for garnish
- 1 pint fresh raspberries for garnish and topping cake
- Let the sorbet sit at room temperature for 10-15 minutes.
- Line a loaf pan with parchment paper with enough paper to stick out of the pan 2-3 inches.
- Spoon in 1 pint of the sorbet into the pan and spread until it is evenly distributed. Add a layer of blueberries and top with the additional pint of softened sorbet. Freeze for two hours.
- Bring the sorbet cake out of the freezer and let sit for 5 minutes. Gently loosen the sides that aren't covered with parchment paper with a knife. Gently pull up the frozen sorbet cake by the parchment paper. Place on a serving platter and remove paper.
- Frost with whipped topping and return to the freezer for at least 1/2 hour. Remove and garnish with remaining fresh fruits. Slice and serve.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.