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1
Heat oven to 400F Chill one cookie sheet and have ready another cookie sheet.
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2
Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
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3
For Strawberry sauce:.
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4
Put sauce ingredients into a small saucepan, stir to mix.
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5
Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
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6
Reduce heat to low and simmer 2 minutes, stirring occasionally.
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7
Pour into a bowl, cool, cover, and refrigerate.
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8
For Shortcakes:.
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9
Mix together the flour, sugar, and the baking powder in a medium bowl.
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10
With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
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11
Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total).
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12
(Note: You can mix the shortcake dough in a processor too.
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13
Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs.
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14
With motor running, add buttermilk and process just until mixture leaves sides of bowl.
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15
Remove blades.
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16
).
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17
Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
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18
Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
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19
Gently slide cakes onto a wire rack and cool completely.
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20
Shortly before serving:.
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21
Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
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22
Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
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23
Drop a large dollop or pipe some whipped cream onto top of banana.
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24
Garnish with cherries.
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25
Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each dessert with both sauces.
