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Strawberry Shortcake Sundaes for Two

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.

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

Ingredients

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

Instructions

Strawberry Topping
    Cup of Yum
  1. 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.
  2. 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
  1. Preheat your oven to 400°F and line your baking sheet with parchment paper.
  2. 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.
  3. Add buttermilk and stir until a thick, sticky dough forms. Shape into a ball and place on your prepared baking sheet.
  4. 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.
  5. 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
  1. Stir the remaining strawberries into the cooled glaze.
  2. 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.
  3. 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.

Nutrition Information

Calories 495kcal (25%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 495

% Daily Value*

Calories 495kcal 25%

* Percent Daily Values are based on a 2,000 calorie diet.