Ingredients
For the Shortcake Biscuits:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream (plus more for brushing)
1 teaspoon vanilla extract
For the Strawberry Filling:
3 cups fresh strawberries, hulled and sliced
3 tablespoons sugar
1 teaspoon lemon juice
For Sundae Assembly:
1 quart vanilla ice cream
Whipped cream for topping
Crushed shortbread cookies (optional)
Fresh mint leaves for garnish
Instructions
Make the Shortcake Biscuits:
Preheat oven to 400°F (200°C). In a bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in cream and vanilla until dough forms.
Roll out, cut biscuits, and bake for 12–15 minutes until golden. Cool completely.Prepare the Strawberries:
Combine sliced strawberries with sugar and lemon juice. Let sit for 20 minutes until juicy and syrupy.Assemble the Sundaes:
Crumble a biscuit into the bottom of each glass. Add a scoop of vanilla ice cream, spoon strawberries over, then top with whipped cream.
Repeat layers if desired. Garnish with mint and crushed cookies.
Notes
For extra sweetness, drizzle honey or strawberry syrup between layers.
Use frozen strawberries if fresh aren’t available just thaw first.
Try mascarpone or Greek yogurt ice cream for a Mediterranean twist!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Assembled Sundae
- Cuisine: Greek-American Fusion
Nutrition
- Serving Size: 1 sundae
- Calories: 390 kcal
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg