Strawberry Shortcake Sundae

I get my sweet tooth from my Grandma Bea, and dessert before dinner with the grandchildren was always her favorite ritual. Every summer, her semi-homemade strawberry shortcake was one of her classic desserts, using store-bought angel food cake, creamy whipped topping, and strawberry compote. She served it with her favorite gelato, so I’m doing the same with the Talenti Summer Strawberry Sorbetto. The cold, creamy texture is incredible even straight from the pint.

The only swap I’m making is her usual whipped topping for my dairy-free maple whipped cream, layered right on top of the Talenti Summer Strawberry Sorbetto.

Strawberry Shortcake Sundae
Makes 4 servings

Ingredients:
1 store-bought angel food cake, sliced
1 cup dairy-free maple whipped cream
2 cups strawberry compote
1 pint Talenti Summer Strawberry Sorbetto

Instructions:

1. Slice the angel food cake and layer into a bowl or glass.

2. Add a scoop of Talenti Summer Strawberry Sorbetto (or swap in your favorite strawberry sorbetto or ice cream).

3. Top with a generous dollop of dairy-free maple whipped cream.

4. Spoon the strawberry compote over the top.

5. Serve before dinner, if you’re doing it right.

This is the exact cozy, nostalgic treat I would enjoy with my grandma, and I know she would love this.

Speak soon!

Brooke