Antarctic Bananaberry Cake with Strawberry Sauce


  1. Cut cake into ¼" thick slices. Arrange enough slices in bottom of 9" diameter springform pan with 2¾-inch-high sides to just cover bottom, fitting tightly.
  2. Cook preserves and orange juice in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes.
  3. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Arrange more cake slices over to just cover preserves. Spread remaining preserves mixture over cake. Freeze 10 minutes.
  4. Spoon yogurt over cake; smooth top. Cover and freeze overnight. purée thawed berries in processor.
  5. Cover and refrigerate until cold.
  6. Release pan sides from cake. Place banana slices around cake edge. Mound strawberries in center.
  7. Serve cake with sauce.


  • 3 large banana(s), peeled, cut diagonally into 1/2" slices
  • 1/4 Cup(s). orange juice
  • 12 oz. pound cake
  • 1 Cup(s). preserves, strawberry
  • 2 Cup(s). strawberries, fresh, as desired
  • 2 pint(s). yogurt, banana-strawberry