Strawberry Shortcake Sundaes

Serves 4, Prep and Cook 25 mins

8 round butter shortbread biscuits 8 scoops vanilla ice-cream

½ x 250g punnet strawberries, hulled, sliced Canned whipped cream and extra strawberries, to decorate

COULIS

250g punnet strawberries, hulled, chopped ¼ cup icing sugar mixture

2 tblsps orange juice

1 To make coulis, combine all ingredients in a medium saucepan. Bring to boil. Simmer, stirring occasionally, for 10 to 12 minutes, or until strawberries are softened. Transfer to a sieve sitting over a bowl. Push through strawberry mixture, discarding seeds. Cool.

2 Reserve four biscuits. Process remaining biscuits in a food processor until finely crushed.

3 To serve, divide half the coulis among four serving glasses (1-cup capacity). Top with scoops of ice-cream, sliced strawberries and crushed biscuits. Pour over remaining coulis.

4 Decorate with whipped cream, extra strawberries and reserved biscuits.