Strawberry Shortcake Sundaes for Two

Name: Strawberry Shortcake Sundaes for Two
Total time: 1 h
Yield: 2 serving
Ingredients: Fine mesh strainer; 1 cup (6oz) chopped strawberries; 1/4 cup water; 2 tablespoons (25g) granulated sugar; 1 teaspoon cornstarch whisked with 1 1/2 teaspoon water; 1/2 teaspoon lemon juice; 1/2 cup (60g) all-purpose flour; 1 tablespoon (12g) granulated sugar; 1 1/4 teaspoons baking powder; 1/8 teaspoon salt; 2 tablespoons (1oz) cold, unsalted butter; 3 tablespoons buttermilk; 1 egg; 1 tablespoon milk; vanilla ice cream; Whipped Cream

User Reviews

5.0

3 reviews

Excellent

Total Time
1 hr
Servings
2
Calories
495 kcal
Course
Dessert
Cuisine
American

Strawberry Shortcake Sundaes for Two

Iris Warren

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Strawberry shortcake sundaes for two, crumbly buttermilk shortcake with vanilla ice cream and an easy and delicious homemade strawberry ice cream topping. Add some whipped cream, grab a spoon, and dive right in.

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Ingredients

Servings

Special Equipment

Fine mesh strainer

Strawberry Ice Cream Topping

1 cup (6oz) chopped strawberries divided
1/4 cup water
2 tablespoons (25g) granulated sugar
1 teaspoon cornstarch whisked with 1 1/2 teaspoon water
1/2 teaspoon lemon juice

Shortcakes

1/2 cup (60g) all-purpose flour
1 tablespoon (12g) granulated sugar
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons (1oz) cold, unsalted butter diced
3 tablespoons buttermilk

Egg Wash

1 egg
1 tablespoon milk

Additional Toppings

vanilla ice cream
Whipped Cream

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Instructions

Strawberry Topping

In a 1-quart pot, combine 2/3 cup (4oz) of the strawberries and water. Bring to a simmer over medium-high heat. Turn heat down until the strawberries stay at a low simmer, and cook for 5 to 7 minutes, until strawberries are quite limp and begin to turn pale. In the last minute or two, squash the strawberries with a fork to get the last of the juice out of them.
Remove from heat and use a fine-mesh strainer to drain the juice into a small bowl. Discard the limp strawberries and wipe out your saucepan. Return juice to the pan along with the sugar, lemon juice, and cornstarch and water mixture. Simmer for 2 to 4 minutes until thickened. Remove from heat and cool completely, 15 to 20 minutes.

Shortcakes

Preheat your oven to 400°F and line your baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Use a biscuit cutter (or your fingers) to cut (or rub) in flour until no chunks larger than a pea remain.
Add buttermilk and stir until a thick, sticky dough forms. Shape into a ball and place on your prepared baking sheet.
In a small bowl, whisk together egg and milk and use a pastry brush to brush a light layer of egg wash over the entire surface.
Bake for 13 to 15 minutes, until golden. Allow to cool on the baking sheet. Once cool, use a serrated knife to cut the shortcake into 1-inch cubes (cubes will be rough and crumbly).

Assemble

Stir the remaining strawberries into the cooled glaze.
Evenly divide the shortcake cubes into two bowls. Top shortcake with a scoop of vanilla ice cream, half of the strawberry topping, and whipped cream if desired.
Enjoy!

Notes

Strawberry ice cream topping can be made up to 2 days in advance. Store in an air-tight container in the refrigerator. To double or triple the recipe, simmer strawberry juice/lemon juice/sugar/cornstarch mixture for 2 to 5 minutes longer, and shape shortcake dough into 2 or 3 balls before baking (don't try to make 1 giant doubled shortcake). For buttermilk substitutions, freezer instructions, and recipe ideas for using up leftover buttermilk, check out this post.