Puffy Strawberry Shortcakes With Meringue

Total Time
30 mins
25 mins

I recently found this recipe -- I haven't tried it yet, but it sounds like it will make a light, fresh dessert that I think my family will enjoy.

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  1. Preheat oven to 425 degrees. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
  2. Roll pastry to 12x10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees.
  3. For meringue, mix 1/2 cup water and cornstarch. Put in small saucepan and cook over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce. Top each piece with a fresh whole strawberry, dabbing a bit of the sauce on the meringue, under the strawberry, to keep the whole berry in place.