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Strawberry Shortcake Sundaes

The perfect summer dessert for backyard barbecue season.
Course Dessert
Cuisine American
Keyword strawberry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 sundaes
Author Barry C. Parsons

Ingredients

  • 2 liters/quarts of good quality vanilla ice cream

For the Shortcake Biscuits

  • 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

For the Strawberry Sauce

  • 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

Instructions

  1. In a food processor, combine the flour, sugar and baking powder.
  2. 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.
  3. Mix together the vanilla extract, lemon juice and milk.
  4. Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix.
  5. 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.
  6. Cool completely on a wire rack after removing the biscuits from the pans.
  7. Split in half and fill the biscuits with scoops of good vanilla ice-cream. Top with Strawberry Sauce and some sweetened whipped cream.

To make the Strawberry Sauce

  1. Gently bring the ingredients to a boil. It is important not to boil too vigorously or the strawberries will not maintain their shape.
  2. 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.