For Strawberry Sauce, puree the ingredients in a food processor or blender. Transfer to a small saucepan and bring to a simmer for about 5-7 minutes. Taste and add additional sugar if desired. Sauce will thicken and continue to set up as it cools. This can be stored in the refrigerator and used as an ice cream sauce or topping on cheesecake or yogurt.

For Buttery Crunch, preheat oven to 325 degrees. Place the graham crackers and waffle cones into a quart sized resealable bag. Crush into small pieces with your hands or using a rolling pin. Add the brown sugar, salt and melted butter directly to the bag and shake to combine. Transfer to a small sheet pan and bake for 15 minutes, stirring halfway through. Cool completely and transfer to an airtight container.

To assemble sundaes, simple scoop ice cream and top with the strawberry sauce, Buttery Crunch, fresh strawberries, and whipped cream