Fruity Frozen Heart©


Cake Layer
  • 1oz-30g baking margarine
  • 1oz-30g golden caster sugar
  • 1 medium egg (free-range)
  • ½ teaspoon vanilla essence
  • 1oz-30g self-raising flour (sifted)
Zingy Lime Layer
  • 4 tablespoons hot water
  • 0.1oz-3g powdered gelatin
  • 2 drops green food colouring
  • 1.3fl oz-40ml double cream
  • 2 tablespoons lime juice
  • 1 tablespoon icing sugar (sifted)
Creamy Strawberry Layer
  • 4 tablespoons hot water
  • 0.1oz-3g powdered gelatine
  • 4.5oz-130g fresh strawberries (blitzed into a paste and sieved- rid of the seeds)
  • 2.7fl-oz-80ml double cream
  • 1 tablespoon icing sugar (sifted)
  • Sliced fresh strawberries
  • Edible silver glitter (optional)
  • Red hundreds and thousands (optional)


  1. Start by making the cake. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and grease a mini 10cm/4" heart shaped spring form cake tin and set to one side
  2. In a medium mixing bowl start making the cake by creaming together the baking margarine and sugar until light in colour and well combined. Add the egg and combine thoroughly until fully incorporated before adding the vanilla essence and mixing it through
  3. Finally, add the flour and mix one last time. Spoon the mixture into the prepared tin, ensuring it spreads out to all the edges evenly. Pop into the oven for 15 minutes
  4. Once the time is up, remove from the oven (make sure you can insert a skewer into the center and it comes out clean-then It is done) and allow to cool in the tin completely before moving on to the next step
  5. Once the cake is completely cooled, slice the top of the cake off evenly using a bread knife so you have a nice flat surface. Secure back in place in the spring form tin and place on top of a freezer-friendly plate/tin
  6. Next, create the lime layer. In a medium sized mixing bowl, beat the cream until in forms soft peaks. Next, add the food colouring lime juice and icing sugar and thoroughly beat again. Set to one side. In a cup, add the hot water and sprinkle the gelatine on top (NEVER THE OTHER WAY AROUND), thoroughly stir with a teaspoon until the liquid is clear. Gradually pour into the cream whist continually whisking. Finally, pour the mix on top of the cake layer (do not worry if it leaks- it’s fine), cover with tin foil and pop in the freezer for 2 hours
  7. Once the 2 hours is up, move on to the strawberry layer. Repeat the process of whipping the cream as you did for the lime layer. Add the strawberry paste and icing sugar, mix again. Repeat the gelatine process exactly the same as in the lime stage (but in a clean cup), combine again. Pour on top of the lime layer, re-cover with tin foil (be careful it doesn’t touch the surface) and pop back into the freezer for a further 3 hours
  8. Take out of the freezer and decorate ½ hour at least before serving so it is still a nice frozen treat- but it isn’t rock hard. Remove from the tin and base (you may need to lightly brush the side and under-plate with warm-hot water just to encourage it) and set on a plate. Top with freshly sliced strawberries and using any other designs you desire- I used red hundreds & thousands to define the shape and edible glitter spray to add a little sparkle. Serve and enjoy

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