Roasted Strawberry Sundae

Roasted Strawberry Sundae

Roasted Strawberry Sundaes are a great way to enjoy California strawberries paired with decadent homemade chocolate sauce.

Roasted Strawberry Sundae
Prep time: 
Cook time: 
Total time: 
Serves: 6 sundaes
Roasted Strawberry Sauce
  • 4½ cups (about 1½ pounds) fresh California strawberries, stemmed and quartered
  • ¾ cup sugar
  • 1 vanilla bean
Chocolate Sauce
  • 3 Tbsp sugar
  • ¾ cup heavy cream
  • 5 oz bittersweet chocolate, chopped
  • 1 Tbsp strawberry or raspberry liqueur
To serve
  • 9 cups vanilla ice cream
  • 1½ cups (about ½ lb) fresh California strawberries, stemmed and quartered
To make Roasted Strawberry Sauce:
  1. Heat oven to 350 degrees F.
  2. In blender, purée 1½ cups of the strawberries; strain through fine-meshed strainer, pushing on strawberry purée with a spoon. Combine purée with remaining 3 cups strawberries and sugar.
  3. Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes; transfer to shallow baking dish large enough to hold strawberries in one layer.
  4. Roast in oven about 20 minutes or until strawberries are cooked and juices have reduced to a syrup.
To make Chocolate Sauce:
  1. In saucepan, bring sugar and 3 tablespoons water to a boil; reduce heat and simmer until sugar dissolves. Add cream and chocolate. Cook over low heat, stirring, until chocolate melts. Remove from heat; add liqueur.
To serve:
  1. Spoon 2 tablespoons Chocolate Sauce in the bottom of each of 6 sundae glasses.
  2. Add a (¾-cup) scoop ice cream; top with 2 tablespoons Roasted Strawberry Sauce. Repeat layers. Top each with ¼ cup fresh strawberries.
Nutrition Information
Serving size: 1 sundae Calories: 1,146 kcal Fat: 72 g Saturated fat: 43 g Trans fat: 2 g Carbohydrates: 115 g Sugar: 104 g Sodium: 160 mg Fiber: 5 g Protein: 16 g Cholesterol: 289 mg


It's only fair to share...Pin on Pinterest
Tweet about this on Twitter
Share on Facebook
Print this page
Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: