Summer Strawberry Shortcake Sundae Recipe

Prepare and toast cake

If using a whole pound cake, slice into 6 roughly 3/4-inch thick slices. Heat a large skillet over medium heat; add 2 tbs butter and melt. Toast each slice 1–2 minutes per side until golden and slightly crisp. Transfer toasted slices to serving plates (one slice per sundae).

Macèrelate strawberries

Hull and thinly slice the strawberries. Place slices in a bowl, add 2 tbs granulated sugar and 1 tsp lemon juice, toss gently, and let sit at room temperature for 15–20 minutes to release juices and sweeten. Stir once or twice during resting.

Make white chocolate sauce

Place 3 oz white chocolate and 3 tbs heavy cream in a heatproof bowl. Microwave in 15–20 second intervals, stirring between each, until melted and smooth (about 45–60 seconds total). Alternatively, use a double boiler: warm cream, pour over chocolate, and stir until melted. Stir in 1 tsp vanilla and 1 tsp butter until glossy. If too thick, add 1 tsp warm cream to reach a drizzleable consistency.

Portion ice cream

Scoop 1/4 cup (about 2 scoops; total 1.5 cups divided among 6 sundaes) of strawberry ice cream and place on top of each toasted lemon pound cake slice. Work quickly so ice cream doesn't melt extensively.

Whip cream

In a chilled bowl, combine 3 oz heavy whipping cream, 1 tsp powdered sugar, and 1 tsp vanilla. Whip with a whisk or electric mixer until soft peaks form. Do not overwhip; you want light, billowy cream.

Assemble sundaes

Spoon a generous portion of the macerated sliced strawberries (including any juice) over the ice cream, letting some juice run onto the cake. Drizzle 1–2 tbs of the warm (not hot) white chocolate sauce over the strawberries and ice cream. Add a dollop of whipped cream on top of each sundae. Garnish with a mint leaf if desired.

Serve

Serve immediately while cake is warm and ice cream is cold. If preparing multiple sundaes, keep ice cream in the freezer between assembling each to prevent melting.