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Strawberry Shortcake Sundaes

Updated: Sep 6, 2018

Don't forget a scoop of ice cream on top of warm strawberries and buttery shortcake for a classic Labor Day dessert.


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


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 - Recipe courtesy Food Network Magazine


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