Puffy Strawberry Shortcakes With Meringue

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 16 ounces frozen strawberries, partially thawed
• 1/2 cup strawberry jelly
• 2 cups fresh strawberries, hulled and sliced
• 0.5 (17 ounce) package frozen puff pastry, thawed (1 sheet)
• 1/2 cup water
• 1 tablespoon cornstarch
• 3/4 cup sugar
• 1/2 teaspoon cream of tartar
• 6 egg whites
• 1 teaspoon vanilla
• 8 fresh strawberries

Recipe

• 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.