Strawberry-Shortcake Sundaes
Active Time: 30 min.
Total Time: 3 hr.
Serves: 6 to 8
1 quart vanilla ice cream
Strawberry Sauce (recipe follows)
2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pinch of coarse salt
Pound cake (store-bought or home-made) optional
Preparation:
Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
Slice cake 1/2 inch thick, then cut out 2 1/2 inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry.
