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Puffy Shortcakes with Meringue

This triple-berry sauce is built on the convenience of frozen berries and jelly for a luscious, inexpensive any-day dessert recipe.

3.5 by 5 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 25 mins 425/325 degrees F

Puffy Shortcakes with Meringue



  1. Preheat oven to 425 degrees F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
  2. Roll pastry to 12 x 10 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 F.
  3. For meringue, in small saucepan cook and stir 1/2 cup water and the cornstarch 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 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 with fresh whole strawberry. Serves 8.

Nutrition Facts (Puffy Shortcakes with Meringue)

    Per serving:
  • 351 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 127 mg sodium,
  • 58 g carb.,
  • 2 g fiber,
  • 36 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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