Strawberry Shortcake Sundae

I’ve always loved a traditional strawberry shortcake, but these strawberry shortcake sundaes may just take the cake! These sweet little summer treats feature a homemade sugared doughnut with a scoop of strawberry and vanilla ice cream topped with a homemade strawberry syrup. Summer never tasted so good!

  • Author: The Simple, Sweet Life
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American



For the strawberry syrup:

  • 1 lb fresh strawberries + extra for garnishing
  • 1 cup sugar
  • 3/4 cup water

For the ice cream:

  • 2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract

For the doughnuts:

  • 1 1/4 cups warm milk
  • 2 tablespoons active dry yeast
  • 1/2 cup + 1 tbsp granulated sugar
  • 6 tbsp unsalted butter, softened
  • 1 egg
  • 3 1/2 cups all purpose flour


  1. In a large pan, combine the sugar and water for the strawberry syrup. Cut up 1 lb of strawberries and add them to the pan. Bring to a boil and cook over medium-high heat until the strawberries begin to break up (about 10 minutes). Reduce the heat to a simmer and continue cooking until the liquid is reduced by half (about 10 minutes). Pour the cooked mixture into a blender and puree until smooth. Transfer your syrup to a bowl, cover and allow to cool in the refrigerator.
  2. In a large bowl, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk and vanilla extract and continue whipping until smooth. Add 1/4 cup of the cooled strawberry syrup and gently swirl.
  3. Pour the ice cream mixture into a parchment/wax paper lined loaf pan. Add 1/4 cup of the strawberry syrup to the top and gently swirl. Place the ice cream in the freezer and allow to set (about 8 hours).
  4. For the doughnuts, combine 1 tbsp granulated sugar with the warm milk and yeast in the bowl of a stand mixer. Allow to proof for 5-10 minutes or until frothy. Add the butter, egg and 3 cups of flour and beat on medium speed with a dough hook until the dough is smooth and elastic (about 3-5 minutes). The dough will be soft but shouldn’t be sticky. If it’s still sticky, you can add the remaining 1/2 cup of flour. Transfer the dough to a lightly greased bowl and allow to rise in a warm area until about double in size (30 minutes – 1 hour).
  5. Roll the doughnut dough out to about 1/2″ thick and cut out 12 doughnuts using a doughnut cutter or round cookie cutters. Cover the doughnuts while the oil heats.
  6. In a large pot, heat at least 2″ of frying oil until it reaches 350F. Working in batches, use a slotted metal spoon or spatula to careful transfer your doughnuts to the oil. Fry the doughnuts until golden brown (30 seconds – 1 minute) and flip. Transfer the fried doughnuts to a cooling rack lined with paper towel. Once the doughnuts are cool enough to handle, roll them in the remaining 1/2 cup of granulated sugar.
  7. Garnish the doughnuts with slices of fresh strawberries and top with a scoop of your homemade ice cream and strawberry syrup.


Doughnut recipe from Half Baked Harvest