Ingredients
Method
- Place the sliced strawberries, sugar, lemon juice, and ¼ cup water into a medium saucepan over medium-high heat.
- Stir until the sugar begins dissolving, then bring the mixture to a gentle boil. Reduce the heat and simmer for 3 to 4 minutes until the berries soften while still holding their shape.
- Whisk the cornstarch together with the remaining tablespoon of water in a small bowl until smooth and lump-free.
- Pour the cornstarch mixture into the saucepan and stir carefully. Continue simmering for 1 to 2 minutes until the strawberry mixture becomes shiny and slightly thickened.
- Taste the sauce and adjust with a little extra lemon juice if desired.
- Remove the saucepan from the heat and let the strawberry topping cool for about 10 minutes so it thickens further.
- Spoon a portion of the strawberry sauce into the bottom of four serving glasses or dessert dishes.
- Place one scoop of vanilla ice cream into each dish and spoon additional strawberry sauce over the top.
- Finish each sundae with sliced strawberries, chopped nuts, whipped cream, and colorful sprinkles. Serve immediately.
Nutrition
Notes
There’s something comforting about warm strawberry sauce melting into cold ice cream. Every spoonful combines fresh berries, creamy sweetness, and colorful toppings that make dessert feel extra special.