Delicious Strawberry Shortcake Ice Cream Sundaes made from scratch with over a pound of fresh strawberries. These strawberry sundaes take quite a bit of time, but totally worth the labor once you dig into your first bite. The homemade sundaes are perfect for a hot summers day.
One thing I love about summer is the abundance of fresh strawberries. Although, not Florida strawberries, they are still found in my local grocery stores. I’ve created a recipe with a twist on the traditional summertime treat. I introduce to you Strawberry Shortcake Ice Cream Sundaes.
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 our family of 4 each week during strawberry season.
Most of the times they are cut up and placed into fruit salads. 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. If I have homemade shortcakes made then we are most definitely having strawberry shortcakes for dessert! Love Strawberry Shortcake, I have over 50+ recipes for you to choose from!
Ingredients
- Strawberries — Fresh works best, but if you don’t have fresh you can use frozen. You’ll want at least a 1.5 pounds of strawberries for this recipe.
- Granulated sugar – Always use white granulated sugar for this recipe, not brown sugar. Brown sugar would tint the white ice cream making it look less desirable.
- Whipped Cream Cheese – this give the homemade ice cream an extra creamy consistency
- Heavy Cream – used for both shortcakes and homemade ice cream.
- Vanilla Extract – I like to use real over the imitation version.
- Whole Milk – Works best for homemade ice cream. But 2% works, too!
Directions
For the strawberry compote sauce
- Place one 16oz package of strawberries in a sauce pan with ⅓ 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 strawberry compote 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 8×8 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 manufacturer’s 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.
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.
Tips & Tricks
- Plan ahead – Make sure you plan accordingly and make this recipe the day before you plan to serve. The shortcakes and ice cream will need at least 12 hours to rest before serving.
- Freeze – If you happen to have leftover strawberry compote you can freeze the leftovers. Make sure you label it, so you don’t forget what it is in the freezer. The same goes for leftover shortcakes.
Strawberry Recipes
Looking for more strawberry inspired recipes? Check out a few of my favorites here.
- Strawberry Pineapple Milkshake
- Strawberry Cream Cheese Stuffed French Toast
- Strawberry Butter
- Strawberry Mozzarella Bruschetta
- Strawberry Banana Spinach Smoothies
- Strawberry Balsamic Dressing
- Strawberry Beet and Banana Popsicles
- Strawberry Feta Spinach Salad
- Strawberry Balsamic Grilled Chicken
I could see this twist on Strawberry Shortcake being at the next BBQ. Instead you can make a strawberry sundae 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!
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Strawberry Shortcake Ice Cream Sundaes
Equipment
- KitchenAid Stand Mixer
- Oven
Ingredients
For the strawberry compote sauce:
- 1 16 oz package of strawberries quartered
- ⅓ cup Granulated Sugar
- 3 tbsp Water divided
- 1 tbsp Cornstarch
For the shortcakes:
- 2 cups All-Purpose Flour sifted
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ cup Granulated Sugar
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1-½ cups Heavy Cream
For the Strawberry Shortcake Ice Cream:
- 5 Driscoll’s Strawberries diced (about 1 cup)
- 2 tbsp Whipped Cream Cheese
- ¼ cup Granulated Sugar
- ½ cup Heavy Cream
- ½ cup Whole Milk
- 1 cup Diced shortcake
Instructions
For the strawberry compote sauce:
- Place one 16oz package of Driscoll's Strawberries in a sauce pan with ⅓ 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 8×8 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 manufacturer's 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.
Notes
- Plan ahead – Make sure you plan accordingly and make this recipe the day before you plan to serve. The shortcakes and ice cream will need at least 12 hours to rest before serving.
- Freeze – If you happen to have leftover strawberry compote you can freeze the leftovers. Make sure you label it, so you don’t forget what it is in the freezer. The same goes for leftover shortcakes.
I have never really had a traditional strawberry shortcake believe it or not, but I do love all the flavors that go into it!
OMG… girl you need to try the traditional version ASAP!
If I’m patient, I’ll cook the strawberries with sugar. Otherwise, I just sliced them and top the cakes with fresh strawberries and homemade whipped cream.
mmmm! Sounds great!
I’ve always just had strawberry shortcake the original way – but reading the comments, grilling is definitely my next move!
With a crusty biscuit shortcake and whipped cream (and maybe a little mint)
Shortcake with chocolate dipped strawberries of course!
I like my shortcakes with some whipped cream, shaved dark chocolate and a splash of milk.
I like to cut them up and add them to my greek yogurt in the morning.
With fresh whipped cream and with family 🙂
Love Strawberry Shortcake for dessert after Sunday Dinner. Preferably while sitting on the patio.
With traditional shortcake cups, homemade strawberry sauce and Redi Whip extra creamy. Yum!
I use biscuits, strawberries, strawberry ice cream and whip cream. YUM!!!
With traditional shortcake cups, homemade strawberry sauce and Redi-Whip extra creamy. Yum!
Fresh strawberries with real whipped cream and angel food cake is the way to go!