Strawberry Shortcake Sundaes

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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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