Strawberry Sundae Recipe

This classic Strawberry Sundae is a nostalgic treat as well as being effortlessly simple! Simmering fresh strawberries creates a thick, jammy compote, which along with the creamy vanilla ice cream adds a sweet, fruity burst to this dessert that is so delightful on a sunny afternoon.

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Strawberry Sundae Recipe Ingredients

• The Strawberry Sauce:
  • 1 1/4 cup fresh strawberries (hulled and quartered)
  • 3 tbsp white sugar
  • 2 tbsp water
  • 1 tsp cornstarch
  • 1 tsp lemon or lime juice
• The Sundae Assembly:
  • Vanilla ice cream (high quality)
  • Whipped cream
  • Fresh strawberries (sliced, for garnish)
  • Rainbow sprinkles (optional)

How To Make Strawberry Sundae Recipe

1. Prep the slurry: In a small saucepan (off the heat), whisk the cornstarch into the water until it is completely dissolved. This prevents lumps in your sauce later.
2. Combine: Add the quartered strawberries, sugar, and lemon juice to the saucepan with the cornstarch mixture. Stir to coat the fruit.
3. Simmer and thicken: Place the pan over medium heat. Bring to a gentle bubble. Cook for about 7–8 minutes, stirring occasionally. The strawberries will soften and release their juices, and the cornstarch will thicken the liquid into a glossy syrup.
4. Mash: Use a fork or potato masher to gently squash some of the berries if you prefer a smoother sauce, or leave them whole for a chunky texture.
5. Cool: Remove from heat and let the sauce cool for at least 10 minutes. It will thicken further as it cools. (It can be served warm or cold!)
6. Layer: In a tall glass or bowl, spoon a little of the strawberry sauce into the bottom. Add a generous scoop of vanilla ice cream. Pour more sauce over the ice cream. Repeat layers as desired.
7. Top: Finish with a mountain of whipped cream, fresh sliced strawberries, and colorful sprinkles. Serve immediately before it melts!

Recipe Tips!

• Acid is Key: The teaspoon of lemon or lime juice brightens the flavor of the cooked strawberries, making them taste “fresher” rather than just like sweet jam. Don’t skip it!
• Cornstarch Clarity: Mix the cornstarch with cold water first. If you sprinkle dry cornstarch into hot fruit juice, it will clump instantly.
• Warm vs. Cold: Warm sauce over cold ice cream creates a delicious temperature contrast, but it melts the ice cream fast! For a neater sundae, chill the sauce completely in the fridge first.
• Berry Choice: Use ripe, red strawberries. Under-ripe berries won’t break down as easily and will lack natural sweetness, requiring more added sugar.

What To Serve With Strawberry Sundae Recipe?

This Strawberry Sundae Recipe is a standalone superstar! However, sticking a crunchy element in the top is classic. A Wafer Cookie or a rolled Pirouette cookie adds a lovely textural contrast. For a chocolate lover, a drizzle of Hot Fudge Sauce alongside the strawberry creates a “Neapolitan” flavor profile! If you are feeling fancy, a sprig of fresh mint makes the red berries pop visually.

How To Store Strawberry Sundae Recipe

• Refrigerate: Store leftover strawberry sauce in a jar in the refrigerator for up to 1 week. It’s delicious on pancakes or yogurt too!
• Reheat: If the sauce gets too thick in the fridge, microwave it for 10-15 seconds to loosen it up.
• Freeze: Do not freeze the sauce, as the cornstarch texture can become jelly-like. Ice cream, obviously, stays in the freezer!

Strawberry Sundae Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Nutrition information is estimated per sundae.

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