1 quart (about 1 lb.) strawberries, hulled 1/2 cup granulated sugar 1 cup gf semi-sweet chocolate chips 1/2 quart gf vanilla ice cream 1/2 quart gf strawberry sherbet 3/4 cup heavy cream 2 Tablespoons confectioners sugar 1/4 cup sliced almonds
Roast the strawberries: Position the rack in the middle of the oven and preheat to 450°F. Toss the strawberries with the sugar in a baking dish. When the oven is hot, roast the strawberries, turning every 5 minutes, until they are soft and fragrant, about 15 minutes total. Transfer to a rack to cool for about 5 minutes. Scrape the berries into a bowl, cover with plastic wrap and refrigerate.
Set a double boiler over simmer water. Add the chocolate to the top of the double boiler and stir until melted. Remove from heat and set aside.
Place the heavy cream in a chilled bowl and beat until soft peaks form. Sprinkle the confectioner’s sugar over the top and continue to beat until stiff peaks form.
Assemble the sundaes: Place 1 scoop of vanilla ice cream in the bottom of tall dessert glasses. Top with a spoonful of roasted strawberries. Drizzle chocolate over the top. Place 1 scoop of strawberry sherbet over the top. Repeat with layering of roasted strawberries and chocolate. Spoon whipped cream over top and garnish with sliced almonds.