In a medium bowl, toss strawberries with 1/4 c. sugar. Let stand 1 hour.
Meanwhile, heat oven to 375 degrees. In a medium bowl, stir Bisquick, 3 tbsp. sugar, butter and milk until soft dough forms. Place on surface sprinkled with Bisquick. Shape into a ball knead 8 to 10 times. Press dough in ungreased 9 inch round cake pan.
In a medium bowl, beat egg whites until foamy. Beat in powdered sugar and 1/4 c. sugar, 1 tbsp. at a time; beating until stiff and glossy. Spread meringue on dough; sprinkle with 1 tbsp. sugar.
Bake about 30 minutes or until golden brown. Cool 10 minutes. Run knife around edge of pan to loosen shortcake. Turn onto cloth-covered cooling rack or plate. Cool completely, about 1 hour. Serve with strawberries.
Originally Submitted
3/31/2009
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