Strawberry Sundae Recipes

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STRAWBERRY SUNDAE SAUCE



Strawberry Sundae Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 45m

Yield 2 cups

Number Of Ingredients 7

1 pound fresh strawberries, stemmed and halved
1/2 cup granulated sugar
Pinch table salt
1 tablespoon cornstarch
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
Ice cream, for serving
Crushed salted peanuts, for topping

Steps:

  • Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
  • Serve over ice cream with salted peanuts on top.

SPECIAL STRAWBERRY SUNDAE RECIPE



Special strawberry sundae recipe image

Triple tested: One naughty (but very nice) summer ice cream sundae. Go on, treat yourself! Brought to you by Essentials magazine

Provided by GoodtoKnow

Categories     Dessert

Time 15m

Yield Makes: 4

Number Of Ingredients 4

575g strawberries
2tbsp caster sugar
200ml double cream
500ml vanilla ice cream

Steps:

  • Whizz 225g strawberries with 2tbsp caster sugar, push through a fine sieve and discard seeds. Whip 200ml double cream to soft peaks; fold in 1/3 of the strawberry puree until marbled.
  • Mix remaining puree with 350g strawberries, chopped. Layer up scoops of vanilla ice cream from a 500ml tub, the strawberries and strawberry cream, then top with halved strawberries.

Nutrition Facts : @context https, Calories 538 Kcal, Fat 39 g, SaturatedFat 24 g

LEMON AND STRAWBERRY SUNDAES



Lemon and Strawberry Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
1 cup part-skim ricotta, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 quart strawberries, hulled and diced
Pinch kosher salt
4 tablespoons sugar
1/2 cup heavy cream, chilled
1/2 teaspoon pure vanilla extract
1 pint vanilla or strawberry ice cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
  • Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
  • For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
  • Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.

STRAWBERRY SUNDAE SAUCE



Strawberry Sundae Sauce image

"My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead." Peggy Townsend - Florence, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 cups.

Number Of Ingredients 6

2 quarts fresh strawberries
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1/3 cup chocolate syrup
1/3 cup raspberry liqueur, optional
Vanilla ice cream

Steps:

  • Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.

Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 43g carbohydrate (42g sugars, Fiber 1g fiber), Protein 0 protein.

GLAZED STRAWBERRY SUNDAES



Glazed Strawberry Sundaes image

I have had a lifelong affinity for anything strawberry. This recipe came from a friend many years ago, but I adapted it to suit our particular tastes. It's quick and easy to prepare but is an impressive dessert to serve company. For variety, I've also used fresh peaches or nectarines. -Claudette Mogle, Federal Way, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1-1/3 cups halved fresh strawberries
3 tablespoons butter
4 teaspoons sugar
1/4 teaspoon grated lime zest
1/4 teaspoon orange extract
Vanilla or chocolate ice cream

Steps:

  • In a skillet over medium heat, cook and stir strawberries in butter for 1 minute. Add sugar, lime zest and orange extract. Cook 1-2 minutes longer or until heated through. Serve over ice cream.

Nutrition Facts : Calories 216 calories, Fat 17g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

STRAWBERRY SUNDAE CRUNCH BAR COOKIES



Strawberry Sundae Crunch Bar Cookies image

These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.

Provided by MYTHMANIAC

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h30m

Yield 36

Number Of Ingredients 6

cooking spray
1 (15.25 ounce) package strawberry cake mix
½ cup butter, softened
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese frosting
3 large eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
  • Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
  • Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
  • Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
  • Cut bars into 6x6 rows.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Provided by Brad G Reynolds

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Steps:

  • Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  • Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  • Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g

HOT STRAWBERRY SUNDAES



Hot Strawberry Sundaes image

This recipe is from Southern Living 1981. I've edited the instructions slightly for stovetop. The preserves may be heated in the microwave on medium for 2-3 minutes.

Provided by Dreamgoddess

Categories     Frozen Desserts

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 quart vanilla ice cream
3/4 cup strawberry preserves
2 tablespoons chopped pecans
2 tablespoons kirsch or 2 tablespoons cherry flavored brandy

Steps:

  • Scoop the ice cream into four small serving dishes and refreeze.
  • Combine the preserves, pecans and kirsch in a small saucepan.
  • Heat gently until the preserves are heated through and partially melted.
  • Spoon the preserves over the ice cream and serve immediately.

Nutrition Facts : Calories 505.2, Fat 21, SaturatedFat 10.2, Cholesterol 63.4, Sodium 134.4, Carbohydrate 76.3, Fiber 2.4, Sugar 59.9, Protein 5.9

STRAWBERRY SUNDAE



Strawberry Sundae image

yummy strawberry ice cream for anyone who likes strawberries.

Provided by caitlin_frostxx

Time 10m

Yield Makes 1 big sundae

Number Of Ingredients 0

Steps:

  • Cut most of the fresh strawberries into quarters then layer in a tall glass with the plain frozen yoghurt ,strawberry yoghurt and an occasional squirt of strawberry sauce.
  • Repeat the layers until you reach the top of the glass. Finish with the left over strawberries and an extra squirt of strawberry sauce. If you want to you can add sprinkles.
  • Now they are ready it's eat !!!!!!!

STRAWBERRY SUNDAES WITH PROSECCO SABAYON



Strawberry Sundaes with Prosecco Sabayon image

Provided by Claudia Fleming

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Frozen Dessert     Strawberry     Almond     Sparkling Wine     Summer     Chill     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 15

Sugared sliced almonds:
Nonstick vegetable oil spray
1 cup sliced almonds
1 tablespoon light corn syrup
2 tablespoons sugar
Strawberry compote:
4 cups sliced fresh strawberries (about 16 ounces), divided
4 tablespoons sugar, divided
3 tablespoons Prosecco or other sparkling wine
For prosecco sabayon:
1/2 cup chilled heavy whipping cream
4 large egg yolks
1/4 cup sugar
1/2 cup Prosecco or other sparkling wine
2 pints strawberry sorbet

Steps:

  • For sugar sliced almonds:
  • Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • For strawberry compote:
  • Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • For prosecco sabayon:
  • Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
  • Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.

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