See how to make this quick and easy summer treat

Sunset

We are firm believers in the refreshing powers of a homemade ice cream treat or a bowl-busting sundae. This strawberry shortcake ice cream sundae hits the spot on a warm summer night. While you could certainly skip the ice cream for a more traditional strawberry shortcake, this sundae is all about having your cake and eating it too.

This recipe is the perfect way to use up overly-ripe strawberries or to show off your farmers’ market or garden haul. It also comes together quickly, which makes it a great choice for a casual get-together where you don’t want to waste precious time in the kitchen. Skip the oven, and the added heat, by using meringue cookies or a pound cake from a local bakery or store. You can also make your own, of course.

While the cake is noteworthy, the star of this sundae is really the simple strawberry sauce. It only takes minutes to whip up, and it’s just as good over pancakes or toast the next morning if you happen to have any left over. (The sauce will last up to two days covered in the refrigerator.) Simply wash and prepare the strawberries by removing the leaves and stem. Blend in a food processor or with a pastry cutter until the strawberries are mostly smooth and broken up. Stir in sugar to taste.

Assemble your sundaes by placing a thick slice of pound cake or meringue cookies into the bottom of a small bowl or wide wine glass. Top with a scoop of vanilla ice cream and sliced strawberries. Generously drizzle the strawberry sauce before finishing it off with a dollop, or two, of whipped cream.

Feeling especially daring? Grill your shortcake and some strawberries before assembling or transform simple vanilla ice cream into sweet strawberry with a pink ribbon by swirling the strawberry sauce throughout.

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