Strawberry shortcake sundaes for two, crumbly buttermilk shortcake with vanilla ice cream and an easy and delicious homemade strawberry ice cream topping. Add some whipped cream, grab a spoon, and dive right in.
In 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.
In 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.
Strawberry ice cream topping can be made up to 2 days in advance. Store in an air-tight container in the refrigerator. To double or triple the recipe, simmer strawberry juice/lemon juice/sugar/cornstarch mixture for 2 to 5 minutes longer, and shape shortcake dough into 2 or 3 balls before baking (don't try to make 1 giant doubled shortcake). For buttermilk substitutions, freezer instructions, and recipe ideas for using up leftover buttermilk, check out this post.