{"id":1529,"date":"2017-09-15T13:21:00","date_gmt":"2017-09-15T13:21:00","guid":{"rendered":"https:\/\/maderatribustg.wpenginepowered.com\/?p=1529"},"modified":"2026-05-13T18:32:14","modified_gmt":"2026-05-13T18:32:14","slug":"some-delicious-strawberry-sundaes","status":"publish","type":"post","link":"https:\/\/maderatribune.com\/es\/some-delicious-strawberry-sundaes\/","title":{"rendered":"Some delicious strawberry sundaes"},"content":{"rendered":"
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Most people like strawberries as well as ice cream sundaes, so why not combine the two? I would happily sit down to a nice strawberry sundae on most any day or time. You can enjoy the berries fresh or frozen and if you are lucky, you can pick your own in your garden. I always ended up buying the berries because just about every animal loves them as much as I do.<\/p>

Take some time to enjoy this treat as summer begins to wind down.<\/p>

Strawberry sundae yogurt ice pops<\/p>

3\/4 cup non-fat vanilla Greek yogurt<\/p>

5 tablespoons 100 percent fruit strawberry jelly or jam<\/p>

1\/4 cup packed brown sugar<\/p>

2 tablespoons non-fat milk<\/p>

1 teaspoon vanilla<\/p>

16 ounces fresh strawberries, stems removed<\/p>

3-4 tablespoons mini chocolate chips<\/p>

  1. In blender or food processor, combine the yogurt, jelly or jam, light brown sugar, milk and vanilla. Process mixture until it becomes as smooth as you want; leave a few strawberry bits if you like. Turn off blender and add chocolate chips, then process just until evenly mixed in.<\/p><\/li>

  2. Divide evenly between 10 three-ounce ice pop molds. Freeze until solid, then unmold when ready to serve. Makes 10 ice pops.<\/p><\/li><\/ol>

    Strawberry cheesecake sundaes<\/p>

    1 cup sliced fresh strawberries<\/p>

    1 cucharada de az\u00facar<\/p>

    1 package (3 ounces) cream cheese, softened<\/p>

    1\/4 cup confectioners\u2019 sugar<\/p>

    1 tablespoon milk<\/p>

    1 1\/3 cups vanilla ice cream<\/p>

    2 tablespoons graham cracker crumbs<\/p>

    Dash ground cinnamon<\/p>

    1. In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners\u2019 sugar and milk until smooth.<\/p><\/li>

    2. Spoon ice cream into two dessert dishes; layer each with 1\/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes. Makes 2 servings.<\/p><\/li><\/ol>

      Strawberry shortcake sundaes<\/p>

      1 quart vanilla ice cream<\/p>

      2 cups sliced fresh strawberries, plus some whole ones for garnish<\/p>

      3 tablespoons sugar<\/p>

      2 teaspoons fresh lemon juice<\/p>

      Dash of salt<\/p>

      Pound cake or your favorite shortcake<\/p>

      Whipped cream<\/p>

      Strawberry sauce (recipe follows)<\/p>

      1. Beat ice cream in a bowl just until softened. Fold in 3\/4 cup strawberry sauce, leaving several streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.<\/p><\/li>

      2. Toss strawberries with sugar, lemon juice and salt in a bowl; let stand 30 minutes.<\/p><\/li>

      3. Slice pound cake 1\/2 inch thick, then cut out 2 1\/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more strawberry sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.<\/p><\/li><\/ol>

        Strawberry sauce<\/p>

        1 pound strawberries, quartered<\/p>

        1 cup plus 2 tablespoons sugar<\/p>

        1\/4 teaspoon coarse salt<\/p>

        1 tablespoon fresh lemon juice<\/p>

        1. Stir together berries, sugar, salt and lemon juice in a saucepan. Bring to a boil, mashing with a potato masher and stirring frequently. Cook at a low boil, stirring more often as mixture thickens, until sauce clings to a spoon, about 10 minutes.<\/p><\/li>

        2. Skim foam from top. Let cool completely. Makes 1 1\/2 cups sauce.<\/p><\/li><\/ol>

          Strawberry sundaes with buttermilk biscuits<\/p>

          1 quart strawberry ice cream<\/p>

          1 pint fresh ripe strawberries, stemmed and quartered<\/p>

          1\/4 cup sugar<\/p>

          1 tablespoon fresh lemon juice<\/p>

          1 tablespoon water<\/p>

          1 pint heavy whipping cream, whipped<\/p>

          1 pint fresh ripe strawberries, stemmed, sliced and sprinkled with sugar<\/p>

          4 buttermilk biscuits, halved (recipe follows)<\/p>

          1. To make the strawberry sauce: In a small saucepan combine the first pint of strawberries, sugar, lemon juice and water over medium-high heat. Bring mixture to a boil, then lower heat to a simmer and cook for 10 minutes, or until the berries are cooked down. Puree mixture in a blender and allow to cool.<\/p><\/li>

          2. To assemble sundaes: Place the bottom of a biscuit in a sundae glass. Add a scoop of ice cream and drizzle with some of the strawberry sauce. Add whipped cream and fresh sliced strawberries. Repeat with a second layer of all elements, ending with whipped cream and fresh strawberries. Makes 4 servings.<\/p><\/li><\/ol>

            Buttermilk biscuits<\/p>

            3 cups flour<\/p>

            2 tablespoons sugar<\/p>

            4 teaspoons baking powder<\/p>

            1 cucharadita de sal<\/p>

            1 teaspoon baking soda<\/p>

            3\/4 cup (1 1\/2 sticks) chilled unsalted butter, cut into 1\/4-inch pieces<\/p>

            1 cup buttermilk<\/p>

            1. Preheat oven to 425. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3\/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened.<\/p><\/li>

            2. Using 1\/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Makes 12 servings.<\/p><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              Most people like strawberries as well as ice cream sundaes, so why not combine the two? I would happily sit down to a nice strawberry sundae on most any day or time. You can enjoy the berries fresh or frozen and if you are lucky, you can pick your own in your garden. I always […]<\/p>\n","protected":false},"author":18,"featured_media":41686,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-1529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"acf":[],"_links":{"self":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/comments?post=1529"}],"version-history":[{"count":0,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/posts\/1529\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media\/41686"}],"wp:attachment":[{"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/media?parent=1529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/categories?post=1529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maderatribune.com\/es\/wp-json\/wp\/v2\/tags?post=1529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}