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These Berry Shortcake Sundaes are an easy, family-friendly ice cream treat made with shortcakes, berries, homemade whipped cream, and strawberry sauce!
I was having lunch with my sister a few weeks ago and asked her, “Remember those shortcakes that mom and dad used to make with those dessert shells?” She didn’t remember until I pulled a package of the dessert shells out of the freezer. “Oh, yeah! Those!”
My parents always found delicious ways to do dessert during the summer. On weekends, we would make easy shortcakes topped with whipped cream and strawberries, or waffle sundaes piled high with ice cream and chocolate syrup. It was the best way to end a hot, summer night!
I immediately got nostalgic for those summer shortcakes after seeing dessert shells by the berries in the grocery store. So I bought a package to hold onto.
Now that I have those dessert shells in my possession, our plans for tomorrow’s 4th of July festivities include: staying cool, not getting bit by mosquitoes, keeping Hunter calm during fireworks, and ending the evening with berry shortcake sundaes.
These sundaes are basically of a combination of those waffle sundaes and shortcakes that we used to make. We’ve still got that golden shortcake base. But instead of just whipped cream and strawberries, I’ve topped it with vanilla ice cream, homemade strawberry sauce, homemade vanilla bean whipped cream, and mixed berries.
An easy strawberry sauce you’ll want to spoon over everything!
I could eat that strawberry sauce with a spoon and not feel a morsel of guilt about it. Of course, it’s best to save it for your sundaes….or French toast, or waffles, or whatever your little heart desires spooning it over!
It’s so easy to make, too! It’s almost like making a jam, but it keeps its saucy consistency, even after cooling. I left our strawberry sauce slightly chunky, but blend it to your preferred consistency!
- 3 cup strawberries, chopped
- 1/2 cup sugar, or 2 tbsp. stevia sweetener
- 1 tsp. lemon juice
- 1/2 vanilla bean, scraped (reserve the other half for the whipped cream)
- 1/2 cup water
- 1 cup heavy cream
- 1/2 vanilla bean, scraped
- 2 tbsp. sugar, or 1/2 tsp. stevia sweetener
- 2 dessert shells
- Vanilla ice cream
- Sliced strawberries, raspberries, blueberries
- Strawberry sauce
- Whipped cream
- Optional: fresh mint leaves
- Add the strawberries, sugar, lemon juice, and vanilla bean to a medium pot.
- Cook over medium heat, stirring occasionally.
- When the pot begins to boil, lower the heat.
- Continuing cooking for 10-12 minutes, or until the strawberries have softened.
- Once the strawberries are soft and most of the juices have been released, remove the pot from heat.
- Use a hand blender to blend the sauce into a smooth consistency. It's okay if some chunks of strawberries remain.
- Add the water to the pot and cook over medium-low heat for another five minutes.
- Allow the sauce to cool, then store in a mason jar in the fridge until ready to use.
- Add the heavy cream, vanilla bean, and sugar to a mixing bowl.
- Whip until soft peaks form.
- Spoon into a mason jar and refrigerate until ready to use.
- If desired, toast the dessert shells just until golden brown, about 4 minutes.
- Allow the dessert shells to cool. Then, add a scoop of vanilla ice cream into each of them.
- Drizzle with strawberry sauce and top with a dollop of whipped cream.
- Add some berries on top, garnish with a mint leave, and serve.
Make these sundaes a summer weekend tradition!
If you’re looking for an easy, last minute dessert for the 4th of July or an ice cream treat to keep you cool during a summer night, definitely – definitely – make these sundaes! You could even make these ice cream buffet style.
Have the dessert shells ready (look for them in a pack of six near the berries at the grocery store) and set out a bunch of different ice cream flavors and toppings. Super fun!
Of course, if you’re not into sharing, the dessert shells freeze well. Just thaw them out the morning before you’re planning on making these sundaes, give them a quick toast, and get to topping them!
Pretty sure we need to make these a Sunday night sundae tradition of our own this summer!
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