Yield: 1 servings
|1 pint||Half & half|
|¼ cup||Superfine powdered sugar; up to 1/2|
|2 pints||Fresh sweet strawberries|
|⅔ cup||Granulated sugar|
|\N \N||Enough of your favorite shortcake to make|
|\N \N||; 4 desserts|
|\N \N||Vanilla ice cream|
|12 ounces||Strawberry syrup|
|\N \N||Whipped cream for garnish|
|1 pounds||Frozen strawberries in juice|
|1 teaspoon||Lemon zest|
|1 teaspoon||Orange zest|
|1 teaspoon||Fresh squeezed lemon juice|
|1 teaspoon||Fresh squeezed orange juice|
1. Prepare the fresh strawberries by rinsing, cutting the tops off and cutting the berries in half from top to bottom. In a large bowl, combine the berries and the granulated sugar and mix well. Set in the refrigerator for at least one hour before preparing the sundaes.
2. Just before preparing the desserts, prepare the sweet cream. In a medium mixing bowl, pour the cream, add ¼ cup powdered sugar and mix well. Taste for sweetness and if desired, add up to ¼ cup more sugar to taste. Once the taste is right for you, whip the cream with a wire whisk just until frothy (approximately 3 minutes).
3. Cut 4 shortcakes in half. Place the bottom halves in 4 large dessert bowls. Top each with 2 tablespoons of sauce followed by 8 to 10 pieces of berries, 2 tablespoons of sweet cream, 1 generous scoop of ice cream, 2 tablespoons more sauce, 8 to 10 more pieces of berries, the top half of the shortcakes, 2 tablespoons sauce, 2 tablespoons sweet cream. Finally, garnish the top of the sundae with a dollop of whipped cream and a whole strawberry.
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes. Place in the refrigerator to cool to room temperature before serving.
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