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DES-Strawberry Shortcake Baked Alaska Recipe

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This recipe for DES-Strawberry Shortcake Baked Alaska is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups strawberry ice cream, softened
1 cup flour
3/4 cup sugar, divided
2 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup milk
1 cup sliced fresh strawberries
4 egg whites
1/8 tsp. cream of tartar
Directions:
Directions:
SPOON ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.

HEAT oven to 425ºF. Mix flour, 3 Tbsp. sugar and baking powder in medium bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray. Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. sugar.

COOL cake 10 min.; remove from pan to wire rack. Cool completely.

HEAT oven to 500ºF. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.

PLACE cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon. Bake on lowest oven rack 3 min. or until meringue is golden brown. Serve immediately.
Kraft Kitchens TipsSubstitute: Substitute strawberry frozen yogurt for ice cream, or any other flavor of ice cream.

 

 

 

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