Roasted Strawberry Balsamic Sundae with Buttered Pound Cake

Why You’ll Love This Recipe

• Sweet-tart roasted strawberries with balsamic bring a sophisticated twist to a classic sundae.
• Buttery, crisp-edged pound cake cubes add irresistible crunch and richness.
• Mostly pantry-friendly and weeknight-fast—ready in about 45 minutes.
• Make the sauce ahead; rewarm and assemble to impress guests in minutes.

Grocery List

• Produce: Strawberries (1 1/2 lb), fresh mint or basil (optional), lemon (optional, for zest)
• Dairy: Unsalted butter, vanilla ice cream (about 1 1/4 quarts)
• Pantry: Pound cake (store-bought or bakery), granulated sugar, turbinado sugar (optional), balsamic vinegar, vanilla extract, fine sea salt, black pepper (optional)

Full Ingredients

Roasted Strawberry–Balsamic Sauce

• 1 1/2 lb (680 g) ripe strawberries, hulled and halved (quarter very large berries)
• 1/3 cup (67 g) granulated sugar
• 3 tbsp (45 ml) balsamic vinegar, plus 1 tsp (5 ml) to finish (optional)
• 1 tsp vanilla extract or vanilla bean paste
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper (optional, for subtle warmth)
• Optional brightness: 1/2 tsp finely grated lemon zest

Butter-Toasted Pound Cake Cubes

• 8 oz (225 g) pound cake, cut into 3/4-inch cubes (about 4 lightly packed cups)
• 3 tbsp (42 g) unsalted butter
• 1 tbsp turbinado or granulated sugar (optional, for a crackly finish)
• Pinch fine sea salt

For Serving

• About 5 cups (1 1/4 quarts) vanilla ice cream
• Small mint or basil leaves, for garnish (optional)
• Flaky sea salt, a tiny pinch per sundae (optional)

Step-by-Step Instructions

Step 1: Preheat and macerate the berries

Heat the oven to 400°F (200°C) with a rack in the center. In a large bowl, toss strawberries with the sugar, 3 tbsp balsamic vinegar, vanilla, salt, and black pepper (if using). Let sit for 10 minutes; the berries will release juices that become your sauce base.

Step 2: Roast until jammy

Spread the berries and all their juices in a 9×13-inch metal baking pan in an even layer. Roast for 18–22 minutes, stirring gently once halfway through, until the berries slump and the juices bubble thickly around the edges. The strawberries should look glossy and soft, not dried out.

Step 3: Reduce the pan juices

Using a slotted spoon, transfer the roasted strawberries to a heatproof bowl. Pour the pan juices into a small saucepan. Simmer over medium heat, 3–5 minutes, until syrupy and able to lightly coat the back of a spoon. Stir the reduced syrup back into the berries. For a bright finish, add 1 tsp balsamic. Keep warm on the lowest heat or cover the bowl to hold warmth.

Step 4: Butter-toast the pound cake

While the strawberries roast, melt the butter in a large skillet over medium heat. Add the pound cake cubes in a single layer (work in two batches if needed) and toast, turning occasionally, until multiple sides are golden and crisp, 6–8 minutes total. Sprinkle the turbinado sugar and a pinch of salt during the last minute to encourage light caramelization. Transfer to a plate to keep crisp.

Step 5: Scoop the ice cream

For best results, chill your serving bowls for 5–10 minutes. Scoop about 3/4 cup ice cream into each of 6 bowls or sundae glasses. If the sauce or cake cooled, rewarm gently: sauce over low heat, cake cubes in the hot skillet for 30 seconds.

Step 6: Assemble and serve

Divide the warm, butter-toasted pound cake among bowls. Spoon generous amounts of warm roasted strawberry–balsamic sauce over the ice cream, letting the syrupy juices pool. Garnish with mint or basil and a tiny pinch of flaky salt if you like. Serve immediately while the sauce is warm and the ice cream is cold.

Pro Tips

• Use a metal pan for roasting; it encourages quicker syrupy reduction than glass or ceramic.
• Balance to taste: if your berries are very sweet, add an extra 1 tsp balsamic at the end; if very tart, stir in 1–2 tsp sugar while reducing.
• For extra sheen, whisk 1 tsp cold butter into the hot sauce off the heat.
• Day-old pound cake toasts best because it is slightly drier and crisps without getting soggy.
• Keep cake cubes crisp by toasting in batches and avoiding crowding the skillet.

Variations

• Basil and black pepper twist: Add a few basil ribbons to the warm sauce and finish each sundae with a crack of pepper.
• Brown butter cake: Brown the butter before toasting the cake for a nutty aroma; add a pinch of cinnamon with the sugar.
• Mixed-berry version: Swap in half raspberries or blackberries. Reduce the sugar to 1/4 cup if berries are very sweet.

Storage & Make-Ahead

The roasted strawberry–balsamic sauce keeps refrigerated up to 1 week or frozen up to 2 months. Reheat gently over low heat or in a warm water bath until pourable. Toasted pound cake cubes are best fresh but can be made 1 day ahead: cool completely, store airtight at room temperature, then re-crisp 3–5 minutes at 350°F (175°C) or in a dry skillet. You can hull and cut the berries earlier in the day and refrigerate; macerate with sugar and balsamic up to 8 hours ahead, then roast just before serving. Assemble sundaes at the last moment for the best hot-cold contrast.

Nutrition (per serving)

Approximate values: 520 calories; 23 g fat (13 g saturated); 68 g carbohydrates; 6 g protein; 3 g fiber; 50 g total sugars; 220 mg sodium.