Strawberry Shortcake Sundae


Strawberries are in abundance during the summer months and fairly inexpensive when in season. There are so many ways to use them in a recipe. Strawberry shortcake is a favorite for most and ice cream is perfect for a hot summer’s day. I thought they’d be a winner together. Boy was I right.

Strawberry Shortcake Sundae
Here are the Ingredients:
  • 16 oz container of fresh strawberries, sliced
  • 4 1/2 tablespoons granulated sugar, separated
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • frozen pound cake, thawed 
  • vanilla ice cream
Place sliced strawberries in a bowl with 1 1/2 tablespoons of sugar with 2 tablespoons of water. Gently mix well and let stand for 30 minutes so that the sugar marries well with the strawberries. Meanwhile, make whipped cream. See recipe below. Take a slice of pound cake per serving and cut into bite size cubes. Place 2 scoops of ice cream in a bowl, top with pound cake, top with strawberries and drizzle with strawberry juices. Top with whipped cream. Serve immediately and enjoy.
 
Whipped Cream
 
Here are the Ingredients:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
Place a bowl in the freezer for 10 minutes. Beat cream in chilled bowl until it begins to thicken. Add sugar and vanilla and beat until soft peaks form.
 
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