Strawberry Shortcake Sundaes

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the biscuits:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup cold buttermilk
  • For the strawberries:
  • 2 quarts fresh strawberries, hulled
  • 1/3 cup honey
  • Vanilla ice cream, for serving
Directions

Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.

Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes.

Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices.

Photograph by Anna Williams


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    This recipe is featured in:

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