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Meringue-Topped Strawberry Shortcake Recipe

   
 

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     Meringue-Topped Strawberry Shortcake

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
1 qt. (4 c) fresh strawberries, sliced
1/4 c. sugar
2 1/3 c. Bisquick
3 tbsp. sugar
3 tbsp. butter, melted
1/2 c. milk
2 egg whites
1/4 c. powdered sugar
1/4 c. sugar
 
1 tbsp. sugar

Instructions
In a medium bowl, toss strawberries with 1/4 c. sugar. Let stand 1 hour.
Meanwhile, heat oven to 375 degrees. In a medium bowl, stir Bisquick, 3 tbsp. sugar, butter and milk until soft dough forms. Place on surface sprinkled with Bisquick. Shape into a ball knead 8 to 10 times. Press dough in ungreased 9 inch round cake pan.
In a medium bowl, beat egg whites until foamy. Beat in powdered sugar and 1/4 c. sugar, 1 tbsp. at a time; beating until stiff and glossy. Spread meringue on dough; sprinkle with 1 tbsp. sugar.
Bake about 30 minutes or until golden brown. Cool 10 minutes. Run knife around edge of pan to loosen shortcake. Turn onto cloth-covered cooling rack or plate. Cool completely, about 1 hour. Serve with strawberries.


Originally Submitted
3/31/2009





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