Best Strawberry Shortcake Sundaes Recipes

Strawberry-Shortcake Sundaes image

Provided by Martha Stewart

Time 3h

Number Of Ingredients 6

1 quart vanilla ice cream
Strawberry Sauce
2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving

Steps:

Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

Strawberry Shortcake Sundaes image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold buttermilk
2 quarts fresh strawberries, hulled
1/3 cup honey
Vanilla ice cream, for serving

Steps:

Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams