Strawberry Shortcake Sundaes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 70
- Dietary Fiber
- 6
- Sugar
- 39
- Protein
- 6
- Cholesterol
- 26
- Sodium
- 251
- Total: 50 min
- Active: 25 min
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 cubes
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 ̊ 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.