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Roasted Strawberry Shortcake Ice Cream Sundaes images

Roasted Strawberry Shortcake Ice Cream Sundaes

Take your summer dessert recipe to the next level with these easy and elegant Roasted Strawberry Shortcake Ice Cream Sundaes!
Course Dessert
Cuisine American
Keyword dessert, ice cream, pound cake, strawberry, strawberry shortcake, whipped cream
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • Roasted Strawberries:
  • 1 pound fresh strawberries
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • --
  • Whipped Cream:
  • 2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • --
  • Roasted Strawberry Shortcake Ice Cream Sundaes:
  • 2 pints Signature Reserve™ Madagascar Vanilla Bean ice cream
  • 1 loaf homemade or store-bought pound cake
  • Roasted strawberries
  • Homemade whipped cream

Instructions

  1. To make roasted strawberries: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.* Set aside.
  2. Slice the stems off the strawberries. Cut the small strawberries in half and quarter the large strawberries. Place the strawberries in a bowl and toss with the sugar and vanilla extract.
  3. Spread strawberries and juices on prepared baking sheet. Bake in preheated 400-degree oven for 15-20 minutes or until strawberries are soft and the juices are thick and bubbly. Scrape strawberries and juices in to a glass jar and allow to cool completely before assembling ice cream sundaes.
  4. To make whipped cream: In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the whipping cream, powdered sugar and vanilla until soft peaks are formed.
  5. Serve immediately or store in an air tight container for 2-3 days.
  6. To assemble Roasted Strawberry Shortcake Ice Cream Sundaes: Place one to two slices of pound cake in a bowl. Top with a scoop of Signature Reserve™ Madagascar Vanilla Bean ice cream. Spoon strawberries and sauce over ice cream. Top ice cream with homemade whipped cream and a fresh strawberry.
  7. Alternatively, cube pound cake and place directly in the pint of Signature Reserve™ Madagascar Vanilla Bean ice cream. Top with several spoonfuls of roasted strawberries and sauce. Top with whipped cream and a fresh strawberry. Serve immediately.

Recipe Notes

*Note: You can also toss the strawberries, sugar and vanilla in an 8x8-inch glass baking dish or pie plate and bake directly in the dish.