Triple Strawberry Sundaes Recipes

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TRIPLE STRAWBERRY SHORTCAKES



Triple Strawberry Shortcakes image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup freeze-dried strawberries
1/4 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
6 cups strawberries (about 1 3/4 pounds), hulled and halved or quartered
1/4 cup granulated sugar
Juice of 1/2 lemon
1/4 cup freeze-dried strawberries
1 cup cold heavy cream
1/3 cup confectioners? sugar
1 teaspoon pure vanilla extract

Steps:

  • Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
  • Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
  • Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
  • Split each shortcake and fill with the strawberries and whipped cream.

TRIPLE-BERRY SUNDAES



Triple-Berry Sundaes image

Categories     Berry     Dessert     Fourth of July     Low Sodium     Blueberry     Raspberry     Strawberry     Summer     Bon Appétit

Yield Serves 12

Number Of Ingredients 7

6 cups fresh strawberries, hulled
1 1/2 cups fresh raspberries or frozen, thawed, drained
3/4 cup powdered sugar
6 tablespoons Grand Marnier or other orange liqueur
2 quarts vanilla ice cream
2 1-pint baskets fresh blueberries
Fresh mint sprigs (optional)

Steps:

  • Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
  • Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.

TRIPLE-STRAWBERRY SUNDAES



Triple-Strawberry Sundaes image

Looking for a dessert idea? Then check out this sundae recipe that uses strawberries in 3 ways - ready in just 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 2

Number Of Ingredients 4

1 cup strawberry reduced-fat frozen yogurt
8 medium strawberries, sliced
1/4 cup strawberry topping
2 tablespoons granola

Steps:

  • Divide yogurt between 2 dessert dishes. Top with strawberries.
  • Pour strawberry topping over strawberries and yogurt. Sprinkle with granola.

Nutrition Facts : Calories 300, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 47 g, TransFat 0 g

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