I love ice cream. I love it so much that when I was child, I used to celebrate my birthdays with sundaes instead of cake. Now that I’m an adult I celebrate with both. Frankly, because I can.
For me, no sundae spells summer quite like strawberry. Which is why I am going to share my strawberry shortbread sundae recipe with you. The inspiration for it comes from one of my favorite milkshakes in Los Angeles–the strawberry shortcake from MILK on Beverly Boulevard. It’s creamy and crunchy and bursting with strawberry sweetness. Think of it as the summer solstice in a bowl.
Ingredients for the strawberry sauce:
400 g strawberries, halved
1/2 cup apple juice
the juice of half a lemon
caster sugar, anywhere from 2 tbsp to 1/4 cup depending on how sweet you like it
Method: Place all ingredients in a saucepan and heat over a low flame. Stir until all the sugar has dissolved then turn up the heat and bring to a boil. Simmer for about 10 minutes. Remove the saucepan from the heat. Purée with a hand blender. Pour into a small pitcher and allow to cool. Once room temperature, chill the sauce in the refrigerator.
Ingredients for the shortbread:
2 oz caster sugar + a little extra for dusting
4 oz room temperature butter
6 oz plain flour
1/4 tsp vanilla extract
Method: Preheat the oven to gas 5/190C/375F. In a large bowl, mix the butter, sugar, and vanilla until smooth. Beat in the flour a bit at a time until incorporated. The mixture will be extremely crumbly. Use your hand to push the dough together in the bowl. Shape it into a disk. Cover it with plastic wrap and chill it in the refrigerator for half an hour. After this time, remove it and roll it out on a lightly floured surface. I actually prefer rolling mine out on wax paper. Roll it so it’s about 1/2″ thick. Cut out shapes with cookie cutters. Place them on a baking tray. Sprinkle them with a bit of sugar and bake for about 15 minutes. Do not let the cookies brown. Remove from the oven and allow to cool completely.
To assemble the sundaes: Crumble part of a shortbread biscuit in a bowl. Add your ice cream. I like a scoop of vanilla and a scoop of strawberry, sometimes a bit of strawberry sorbet. Top with strawberry sauce and the rest of the shortbread crumbles. Put on the Beatles and enjoy.