Strawberry-Shortcake Sundaes

By LRay

Martha Stewart Living, July/August 2015, page 18.

Make the most of berry season by swirling a quick sauce into ice cream and spooning more on top.

Ingredients

• 1 quart vanilla ice cream
• Strawberry Sauce
• 2 cups sliced strawberries, plus whole berries for serving
• 3 tablespoons sugar
• 2 teaspoons fresh lemon juice
• Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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; serve.