Puffy Strawberry Shortcakes With Meringue

READY IN: 55mins
Recipe by TasteTester

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.

Top Review by QueenBee49444

I have never worked with puff pastry before, found it very easy to work with and delicious flavor. Followed the recipe without any changes and found I had way too much meringue. Made yummy meringue cookies out of extra meringue. Very delicious desert. Made for PAC, spring 2008. Thanks for posting.

Ingredients Nutrition


  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.

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