Frozen Strawberry Layer Cake

In celebration of Bishop John Kinney’s 75th birthday June 11, St. Cloud Diocesan employees from the Chancery and Pastoral Center were invited to an outdoor party at the bishop’s residence that day. Deacon John Wocken, the bishop’s chef for special occasions, created a light, summery dessert — Frozen Strawberry Layer Cake — to top off the delectable luncheon.

The picnic also featured a Chicken and Brie Sandwich with Roasted Cherry Tomatoes prepared by Deacon John, and a Rotini Pasta Salad with Italian Vinaigrette and Seasonal Fresh Fruit, both made by Mary Jane Kortenbusch, the dietician and cook at the Chancery.

Sláinte, a band comprised of music ministers in the diocese (and a priest who grew up singing in church), entertained Bishop Kinney and his guests with a lively program of Irish music. Band members included Office of Worship director Anita Fischer (vocals and shaking instruments), Deirdre Harkins (penny whistle and flutes), Father Aaron Kuhn (vocals and djembe drum) and Jim Schleper (vocals and guitar). Violinist Jennifer Wildeson was unable to perform with the group that day.

Incidentally, Sláinte (slawn-cha) is Gaelic for “cheers” or “good health.” Sláinte to all of you! CJK

Frozen Strawberry Layer Cake

(Deacon John Wocken) 

1 1/2 lbs. fresh strawberries, hulled and sliced (about 6 cups)

1/2 cup sugar

2 tbsp. fresh lemon juice

1/2 tsp. salt

4 cups fat free frozen yogurt* (any flavor)

1 (12 oz.) angel food cake, cut into 1/4-inch slices

Fresh strawberries for garnish

Strawberry Sauce

Combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to two days.

Layering the Cake

Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.

Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, and then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices.

Cover with plastic wrap and freeze at least six hours or up to three days. Let the cake stand at room temperature 10 minutes before slicing. Slice into 12 pieces and garnish each serving with a few sliced strawberries.

Yield: 12 servings

A note from Deacon John: I found this delightfully easy and refreshing dessert recipe in a recent Weight Watchers® publication. *I used Neapolitan frozen yogurt in the version I created for the party, however any frozen yogurt flavor would be equally delicious.

A note from Carol: Deacon John Wocken was ordained to the permanent diaconate in the St. Cloud Diocese June 11, 2011. He is a deacon at St. Mary’s Cathedral and St. Augustine Church and teaches second graders at St. Katharine Drexel School, all in St. Cloud.

The very first entry on Food, Faith and Fellowship was Deacon John’s recipe for the Striped Ice Cream Cake he served at a party marking Bishop John Kinney’s 15 years as bishop of the St. Cloud Diocese. You’ll definitely want to add it to your repertoire of cool, light and satisfying desserts for the upcoming hot days of summer. And, when you’re in the mood for a spicy chocolate cookie, consider giving Deacon John’s Double Chocolate-Ginger Cookies a try.