Strawberry Shortcake Ice Cream Sundae

It is snowing in Massachusetts again. I like snow. It's pretty and makes me feel very New England-y. I do not like shoveling out the end of the driveway where the plow has dumped a foot of dense, icy, slushy snow. This is starting to get to me.

Regardless of the result of the groundhog tomorrow, we have several months to go before beach weather. Fortunately for me, summer desserts can be made anytime.

Strawberry Shortcake Ice Cream Sundae

Sweet Biscuits
I used Martha Stewart's Sweet Biscuit Recipe.

1/2 cup sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
2 large eggs

Preheat oven to 375 degrees.
In a food processor, pulse flour, baking powder, sugar, and the salt until combined.
Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times.
In a medium bowl, whisk together cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

Strawberry Sauce
1 cup water
1 cup sugar
1 16 oz. bag of frozen strawberries, thawed (or fresh, if it's June and not February)

In a saucepan over medium-high heat, combine water and sugar. Simmer, and stir until sugar is completely dissolved.
Add strawberries and simmer for 10-15 minutes, until liquid has somewhat reduced.
Allow to cool slightly.

Arrange a biscuit and scoop vanilla ice cream on top. Pour strawberry sauce over. Eat and imagine it's Summer.

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