Categories: Cakes - Frosting - Icing

Ingredients

• 2 1/3 cups Bisquick baking mix
• 3 Tbsp. sugar
• 2/3 cup light cream
• 1 pint strawberry ice cream, softened
• 2 cups sliced strawberries
• Meringue:
• 2 egg whites
• 1/4 tsp. cream of tartar
• 1/4 cup sugar
• 1/4 tsp. vanilla

Directions

1. Heat oven to 450 degrees.

2. Stir baking mix, sugar and cream to soft dough. Pat dough into greased round layer pan, 8 × 1 1/2 inches; flute edges. Bake 10 minutes. Remove from pan and cool thoroughly. Place shortcake on baking sheet; spoon ice cream on shortcake to within 1 inch of edge. Freeze shortcake and ice cream.

3. Heat oven to 500 degrees. Spoon strawberries over ice cream. Place in freezer while preparing meringue, sealing it to edge of shortcake.

4. Meringue: Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla.

5. Bake 3 to 5 minutes or until meringue is light brown. Serve immediately.

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