This strawberry sundae recipe has just what you need to quell that frozen dessert craving. The homemade syrup is made in less time than it takes to head to the store and return with a premade, less delicious version. Topped with whipped cream and dark chocolate shavings, it’s the best combination of flavors for your sweet tooth. Have we caught your attention yet?
Strawberry Sundae Origin
Ithaca, New York is the birthplace of the cherry sundae and is named after the day it was created in 1892. Drizzled with cherry syrup and topped with candied cherries, it shot up in popularity quickly. While our recipe’s shining star is the strawberry rather than the cherry, it is just as tasty.
With only 5 ingredients, you will have yourself a delicious ice cream sundae with real strawberry syrup.
- fresh strawberries – to make a homemade strawberry syrup plus more for topping
- granulated sugar
- vanilla ice-cream – premade
- dark chocolate – shaved
- whipped cream – the finishing touch to this sundae
How to Make Strawberry Sundae
For the Strawberry Syrup:
- Bring strawberry mixture to boil. Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Simmer. Lower the heat and simmer until the liquid reduces a little, about 15 minutes.
- Strain. Strain the liquid through a fine mesh strainer to remove the strawberries. Discard the strawberries or save them in the fridge for another use.
- Cool. Let the sauce cool down.
To Assemble the Sundae:
- Pour and scoop. Pour 1 tablespoon strawberry syrup in the bottom of a dessert bowl. Add 1 scoop of vanilla ice cream.
- Repeat. Add 2 more tablespoons of strawberry syrup. Add 2 more scoops of ice cream.
- Top. Top with the whipped cream, strawberries, dark chocolate and a bit more of the strawberry syrup.
- Serve. Serve immediately! Refrigerate leftover strawberry syrup.
You’ll need 2 cups of strawberries to make the syrup, along with a few left over for topping purposes. A fine mesh strainer works best for the last step of syrup creation; however, if you don’t own one, never fear! You can also use cheese cloth.
Of course, if you need to make this dessert in a pinch and you have strawberry syrup on hand, feel free to skip this step, but there is nothing quite like the homemade version!
National Strawberry Sundae Day is July 7th.
Leftover syrup should be refrigerated for later enjoyment. You can use it chilled or heat it back up on the stove to your desired temperature and use it for a variety of other treats including cheesecake, waffles, fruity milk or even another strawberry sundae!
You can duplicate this recipe to share with family and friends at a party or enjoy it alone from the comfort of your own kitchen. Is this ice cream sundae your new favorite, homemade frozen dessert? Let me know in the comments if you enjoyed the recipe and please give it a share!
Strawberry Sundae Recipe
- 2 cups strawberries - cleaned, hulled and chopped
- 1/2 cup granulated sugar
- 3 scoops vanilla ice-cream
- 3 strawberries - chopped
- 1/2 tablespoon dark chocolate - shaved
- whipped cream - to serve
- Combine strawberries and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Lower the heat and simmer until the liquid reduces a little, about 15 minutes.
- Strain the liquid through a fine mesh strainer to remove the strawberries.
- Let the sauce cool down.
- Pour 1 tablespoon strawberry syrup in the bottom of a dessert bowl.
- Add 1 scoop of vanilla ice cream.
- Add 2 more tablespoons of strawberry syrup.
- Add 2 more scoops of ice cream.
- Top with the whipped cream, strawberries, dark chocolate and a bit more of the strawberry syrup.
- Serve immediately! Refrigerate leftover strawberry syrup.
- If you don’t have a fine mesh strainer to strain the syrup, you can also use cheese cloth.
- If you need to make this dessert in a pinch, you can use store-bought strawberry syrup, although homemade is best!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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