Strawberry-Shortcake Sundaes

Make the most of berry season by swirling a quick sauce into ice cream and spooning more on top.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, July/August July/August 2015


  • 1 quart vanilla ice cream
  • Strawberry Sauce
  • 2 cups sliced strawberries, plus whole berries for serving
  • 3 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving


  1. Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.

  2. Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.

  3. Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.


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