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Strawberry Shortcake Ice Cream Sundaes

Strawberry Shortcake Ice Cream Sundaes

Strawberry Shortcake Ice Cream Sundaes are the perfect summertime treat made from scratch with fresh ingredients.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 12 hours
Total Time 13 hours
Servings 4
Calories 1368kcal
Author Katie


  • KitchenAid Stand Mixer
  • Oven


For the strawberry compote sauce:

  • 1 16 oz package of strawberries quartered
  • cup Granulated Sugar
  • 3 tablespoon Water divided
  • 1 tablespoon Cornstarch

For the shortcakes:

  • 2 cups All-Purpose Flour sifted
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ cup Granulated Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1-½ cups Heavy Cream

For the Strawberry Shortcake Ice Cream:

  • 5 Driscoll's Strawberries diced (about 1 cup)
  • 2 tablespoon Whipped Cream Cheese
  • ¼ cup Granulated Sugar
  • ½ cup Heavy Cream
  • ½ 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 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 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 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.


  • 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.


Serving: 1c | Calories: 1368kcal | Carbohydrates: 161g | Protein: 19g | Fat: 73g | Saturated Fat: 28g | Cholesterol: 93mg | Sodium: 1019mg | Potassium: 646mg | Fiber: 6g | Sugar: 51g | Vitamin A: 1036IU | Vitamin C: 80mg | Calcium: 208mg | Iron: 7mg