Strawberry Shortcake Sundaes for Two

Steps

1. 1Strawberry Topping
2. 2In a 1-quart pot, combine 2/3 cup (4oz) of the strawberries and water. Bring to a simmer over medium-high heat. Turn heat down until the strawberries stay at a low simmer, and cook for 5 to 7 minutes, until strawberries are quite limp and begin to turn pale. In the last minute or two, squash the strawberries with a fork to get the last of the juice out of them.
3. 3Remove from heat and use a fine-mesh strainer to drain the juice into a small bowl. Discard the limp strawberries and wipe out your saucepan. Return juice to the pan along with the sugar, lemon juice, and cornstarch and water mixture. Simmer for 2 to 4 minutes until thickened. Remove from heat and cool completely, 15 to 20 minutes.
4. 4Shortcakes
5. 5Preheat your oven to 400°F and line your baking sheet with parchment paper.
6. 6In a medium bowl, whisk together flour, sugar, baking powder, and salt. Use a biscuit cutter (or your fingers) to cut (or rub) in flour until no chunks larger than a pea remain.
7. 7Add buttermilk and stir until a thick, sticky dough forms. Shape into a ball and place on your prepared baking sheet.
8. 8In a small bowl, whisk together egg and milk and use a pastry brush to brush a light layer of egg wash over the entire surface.
9. 9Bake for 13 to 15 minutes, until golden. Allow to cool on the baking sheet. Once cool, use a serrated knife to cut the shortcake into 1-inch cubes (cubes will be rough and crumbly).
10. 10Assemble
11. 11Stir the remaining strawberries into the cooled glaze.
12. 12Evenly divide the shortcake cubes into two bowls. Top shortcake with a scoop of vanilla ice cream, half of the strawberry topping, and whipped cream if desired.
13. 13Enjoy!