This is an easy recipe for strawberry sundaes, with a glossy and sweet strawberry sauce. The strawberry sundaes are then garnished with more fresh strawberries, nuts, whipped cream and sprinkles!
For the strawberry sauce:
- 1 pound (454 g) strawberries, cut into 1/2 inch slices
- 1/2 cup (112 g) granulated sugar (see note 2)
- 2 teaspoons lemon juice
- 1/4 cup (59 ml) + 1 tablespoon (15 ml) water, divided
- 2 teaspoons cornstarch
For the strawberry sundaes:
- 4 scoops vanilla ice cream
- 1 ounce (28 g) chopped nuts
- 1/4 pound (113 g) strawberries, sliced
- whipped cream
- Wash and dry the strawberries (see note 1). Cut off the green tops of the strawberries and slice the berries into 1/2 inch slices. Add the 1 pound sliced strawberries, sugar, lemon juice, and 1/4 cup water to a medium saucepan set over medium high heat.
- Stir the mixture to start dissolving the sugar. Bring the strawberry mixture to a boil and turn the heat down to maintain a simmer. Simmer, stirring occasionally, for 3 - 4 minutes, or until the strawberries are tender but still hold their shape. (Be sure to stir the mixture gently to avoid breaking the berries up too much.)
- In a small bowl, mix together the cornstarch and remaining 1 tablespoon water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the saucepan and stir gently to combine. Continue to simmer for an additional 1 - 2 minutes, stirring occasionally, until the strawberry sauce is glossy and has thickened. Turn off the heat.
- Taste the sauce and add another small squeeze of lemon if desired.
- Allow the strawberry mixture to cool for at least 10 minutes (the sauce will continue to thicken as it cools).
- To assemble the sundaes, add a scoop of the strawberry ice cream sauce to the bottom of 4 sundae cups or glasses. Place a scoop of vanilla ice cream (or your favorite flavor) on top of the strawberry sauce. Add more strawberry sauce on top of the ice cream.
- Garnish the sundaes with chopped nuts, fresh sliced strawberries, whipped cream, and sprinkles. Enjoy immediately.
If you are planning on making the sundaes right away, you can wash, dry, and slice the 1 pound strawberries for the sauce and the 1/4 pound strawberries for garnish at the same time. Just remember to set aside the 1/4 pound strawberries before adding the remaining strawberries to the saucepan. If you are going to make the strawberry sauce ahead of time, prep the strawberries for garnish right before serving.
If you prefer your desserts less sweet, you can reduce the sugar in the recipe from ½ cup to ⅓ cup. The texture of the sauce will be a little bit thinner and less glossy, but it will still taste delicious! If you do reduce the sugar, add in only 1 teaspoon lemon juice at first, then add more at the end if needed.
The strawberry sauce can also be made ahead of time and stored in an airtight container in the fridge, for 3 - 4 days, or in the freezer for up to 6 months.
The nutrition information below is based on a sundae with 2/3 cup ice cream, 2 tablespoons whipped cream, and 1 teaspoon rainbow sprinkles (in addition to other listed ingredients). This information is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/4 recipe
- Calories: 425
- Sugar: 51.4 g
- Sodium: 96 mg
- Fat: 20.1 g
- Saturated Fat: 9.9 g
- Carbohydrates: 57.4 g
- Fiber: 3.5 g
- Protein: 5.5 g
- Cholesterol: 90 mg
Keywords: strawberry sundae, ice cream strawberry sauce, strawberry ice cream topping