Strawbeny Sundae Recipe

Hull and quarter the fresh strawberries. Reserve four small whole strawberries for garnish.

Place the quartered strawberries, 1 tablespoon sugar, 1 teaspoon lemon juice, and 2 tablespoons water into a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring occasionally. Cook 6–8 minutes until strawberries soften and release their juices.

Use a fork or potato masher to lightly crush some berries for texture, or for a smooth sauce pulse with an immersion blender for 5–10 seconds. Taste and add up to 1 more teaspoon sugar if needed for sweetness.

Remove from heat and let cool slightly. Sauce will thicken as it cools. Transfer to a bowl and refrigerate if not using immediately.

Chill a medium mixing bowl and beaters in the refrigerator for 10 minutes if possible; cold tools help the cream whip faster.

Pour 1 cup heavy cream into the chilled bowl. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract.

Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but still look silky.

Cover and refrigerate until ready to assemble if making ahead.

Prepare glasses

Chill four sundae glasses or small bowls in the freezer for 5–10 minutes to keep the sundae cold longer.

Place one scoop of vanilla ice cream into the bottom of each chilled glass (use 4 scoops total, 1 per serving).

Spoon 2–3 tablespoons of warm or cooled strawberry sauce over the ice cream in each glass. If you prefer more sauce, divide evenly to taste.

Add a second scoop of ice cream on top of the sauce, then add another 1–2 tablespoons of strawberry sauce over that scoop.

Top each sundae with a generous dollop of freshly whipped cream.

Garnish each sundae with a reserved whole strawberry (slice slightly and perch on the rim if desired), 1 tablespoon toasted nuts, a sprinkle of chocolate shavings or mini chips, and finish with a maraschino cherry on top.

Serve immediately with long spoons. If making sundaes for later, keep components refrigerated and assemble within 30 minutes of serving to maintain texture.