Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Strawberry Shortcake Sundaes
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- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 251 mg
This treat is a hybrid between a strawberry shortcake and individual cobbler. To make it, you'll pair buttery drop biscuits with honey-laced berries and top it with ice cream instead of whipped cream.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 251 mg
Ingredients
For the Biscuits:
For the Strawberries:
Directions
- Make the biscuits: Preheat the oven to 375 ̊ 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 about 1 inch apart onto a baking sheet. Bake until golden brown, about 25 minutes; transfer the pan to a rack and let cool 10 minutes.
- 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 serving with a warm biscuit and a scoop of vanilla ice cream. Drizzle with the reserved strawberry juices.
