Strawberry Shortcake Ice Cream Sundaes + GiveawayPosted by Katie on Jun 5, 2014 in Dessert, Fruit, Ice Cream, Katie Original | 35 comments
Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.
One thing I love about summer is the abundance of fresh strawberries. I could eat carton and cartons of them. When I go to my local produce market I typically buy four 16 oz cartons a week. Yes, you read that correctly, four pounds of strawberries for two people each week during strawberry season. Most of the times they are cut up and placed into fruit salads but then I also add them into recipes throughout the week. Of course, you’ll find fresh strawberries and whipped cream on our dessert menu most nights during strawberry season. And of course if I have homemade shortcakes made then we are most definitely having strawberry shortcakes for dessert! Did you know that June 14th is National Strawberry Shortcake day? In honor of the national holiday I’ve created a recipe with a twist on the tradtional summertime treat. I introduce to you Strawberry Shortcake Ice Cream Sundaes.
Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years! And my recipe for Strawberry Shortcake Ice Cream Sundaes is sure to make your summer complete. I started off by making homemade strawberry shortcake ice cream. Heavy cream and whole milk combined with a cup of freshly diced strawberries and a few spoonfuls of homemade strawberry compote sauce are slowly churned in a home ice cream maker. Once the liquid has turned to soft serve ice cream its time to add in a cup of diced up homemade shortcake to the ice cream batter. Carefully mix it all together and place it in the freezer to freeze.
This recipe takes a little time, but trust me–well worth the wait. I opted to make fresh shortcakes for this recipe. Of course you can always opt to buy the store bought variety, but in my book for this recipe, homemade is the way to go. Fresh shortcakes layered on the bottom of a large glass bowl followed by homemade strawberry compote sauce, a few scoops of homemade strawberry shortcake ice cream, followed by more strawberry compote sauce, freshly whipped cream, and a fresh strawberry on top. Nothing screams summer more than this recipe.
I could see this twist on Strawberry Shortcake being at the next BBQ. Instead you can make a strawberry shortcake ice cream bar. A stack of short cakes, a bowl full of strawberry compote sauce, strawberry shortcake ice cream, whipped cream. Heck you could even add some chopped nuts and mini chocolate chips to the Strawberry Shortcake Ice Cream Sundae bar!
Make sure you head over to Driscoll’s to enter to win the Joy of Strawberry Shortcake Sweepstakes going on until August 29th! And enter my berry giveaway below the recipe!
Katie Original Recipe
- 1 16oz package of Driscoll's Strawberries, quartered
- 1/3 cup Granulated Sugar
- 3 tbsp Water, divided
- 1 tbsp Cornstarch
- 2 cups All-Purpose Flour, sifted
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup Granulated Sugar
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1-1/2 cups Heavy Cream
- 5 Driscoll's Strawberries, diced (about 1 cup)
- 2 tbsp Whipped Cream Cheese
- 1/4 cup Granulated Sugar
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 cup diced shortcake
- For the strawberry compote sauce: Place one 16oz package of Driscoll's Strawberries in a sauce pan with 1/3 cup granulated sugar, and one tablespoon water. Cook on high for 5 minutes then reduce to medium heat for an additional 10 minutes. Stir occasionally. In a separate bowl, mix together the one tablespoon of cornstarch with two tablespoons water. Gradually add in the cornstarch slurry into the strawberry sauce. Remove from heat and stir. Set to the side and refrigerate for at least one hour.
- For the shortcakes: Preheat oven to 400 degrees Fahrenheit. Place all purpose flour, baking powder, baking soda, granulated sugar, and salt in a stand mixer. Mix for 15 seconds until incorporated, then pour in the vanilla extract and heavy cream. Mix for 30 seconds on medium-low speed until well incorporated. Spray a glass 8x8 pan with cooking spray, and then pour batter into the pan. Spread evenly and bake for 18 minutes until golden brown. Let rest in pan for one hour, remove from pan and rest in refrigerator for at least 12 hours or over night.
- For the Strawberry Shortcake Ice Cream: Dice 5 strawberries (about 1 cup), and set to the side. In a stand mixer, cream whipped cream cheese and granulated white sugar for 30 seconds until blended. Then add the heavy cream and whole milk. Mix for 30-60 seconds, scraping the bowl, until no clumps are visible. Set to the side. Place ice cream attachment on stand mixer and pour in the milk mixture, diced strawberries, and 3 tablespoons of strawberry compote sauce. Churn for 15 minutes or until ice cream resembles soft serve consistency (always follow manufacturers directions for ice cream machines). Remove ice cream and place in a freezer safe container. Stir in one cup of dice shortcake, and freeze until solid.
- To assemble sundaes, layer a slice of shortcake in a bowl, followed by 1-2 tablespoons of strawberry compote sauce, a few scoops of strawberry shortcake ice cream, 1-2 tablespoons of strawberry compote sauce, whipped cream, and a fresh strawberries.
If you have leftover shortcakes you can always freeze them in a freezer safe bag.
Now, on to the giveaway. One lucky reader will win $100 worth of Driscoll’s Strawberries. Just wait for the rafflecopter code to load (or click on the link) and fill out the form for a chance to win. Open to USA residents only. Must do mandatory entry to be eligible to win. Winner will be drawn at random.