Combine 1 cup quartered strawberries, 1 tsp lemon juice, and 1 tablespoon sugar in a small bowl. Toss gently to coat and let sit at room temperature for 10–15 minutes while you make the sauce. This softens the berries and draws out juices for brightness.

Scoop 3 scoops of vanilla ice cream into a chilled sundae glass or bowl. Spoon the macerated strawberries and their juices over the ice cream evenly.

Strawberry Sauce

Cook quick strawberry sauce

Combine 1 cup chopped strawberries, 2 tablespoons sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 6–8 minutes. For a chunkier sauce leave some pieces; for smooth, mash with a spoon or pulse briefly with an immersion blender.

Remove from heat and let cool for 5 minutes. If desired, strain through a fine mesh sieve for a smooth syrup, pressing solids to extract flavor. Spoon 2–3 tablespoons (or to taste) of the hot or warm sauce over the ice cream and macerated strawberries.

Toppings

Top the sundae with about 1/4 to 1/2 cup whipped cream (adjust to preference).

Sprinkle 2 tablespoons chopped toasted almonds and 1 teaspoon mini chocolate chips over the whipped cream for crunch and contrast.

Finish with one maraschino cherry on top. Serve immediately so the ice cream remains firm and the sauce contrasts hot/warm with cold ice cream.