Puffy Strawberry Shortcakes With Meringue

Ingredients

• 16 ounces frozen strawberries, partially thawed
• 1/2 cup strawberry jelly
• 2 cups fresh strawberries, hulled and sliced
• 1/2 (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

Directions

1. 1

   Preheat oven to 425 degrees. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.

2. 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. 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.