Strawberry Shortcake Sundaes. The perfect summer dessert for backyard barbecue season or for birthday parties, picnics or any time!
This is a variation on one of the most commonly made desserts at our house, especially at summer barbecues and picnics. I love shortcakes made with sweet biscuits, simply filled with fresh fruit and topped with whipped cream.
Here are a couple of examples of other versions featured on this blog in the past:
Today’s recipe uses Frozen Strawberries to make a very simple sauce and the biscuits are filled with good vanilla ice cream.
When the kids had these at dinner last night, they didn’t look up from their plates for 10 whole minutes of blissful silence. That might be a good enough reason in itself to make these easy and delectable sundaes.
Like this Strawberry Shortcake Sundaes recipe?
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You might also like our simple but delicious recipe for Summer Fruit Galette.
- 2 liters/quarts of good quality vanilla ice cream
- 1 ¾ cups flour
- ½ cup sugar
- 2 tsp baking powder
- 3/4 cup very cold butter cut in cubes
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- ½ cup milk
- 6 cups frozen strawberries
- 1 cup sugar
- 1/4 cup apple juice or water
- 1 rounded tbsp corn starch dissolved in a little cold water
In a food processor, combine the flour, sugar and baking powder.
Add the cold butter and pulse process until this mixture resembles a coarse meal. It is very important that pieces of butter remain in this mixture. Transfer from processor to a large bowl.
Mix together the vanilla extract, lemon juice and milk.
Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix.
Drop the dough in large rounded tablespoons into greased muffin tins or baking ramekins . Bake in a preheated 375 degree oven for about 15 minutes or until evenly golden brown.
Cool completely on a wire rack after removing the biscuits from the pans.
Split in half and fill the biscuits with scoops of good vanilla ice-cream. Top with Strawberry Sauce and some sweetened whipped cream.
Gently bring the ingredients to a boil. It is important not to boil too vigorously or the strawberries will not maintain their shape.
After boiling gently for a few minutes, thicken the sauce with a slurry of the corn starch dissolved in a little cold water. Cool completely before serving.
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