Strawberry Shortcake Alaska

By ghinman

Ingredients

• 1 pt. strawberry ice cream, softened
• 2 cups all purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter or margarine
• 1 beaten egg
• 2/3 cup milk
• 1/4 cup framboise (raspberry liquor). orange liquor or fruit juice
• 3 cups sliced fresh strawberries
• 5 egg whites
• 1/2 tsp. cream of tartar
• 1/2 tsp. vanilla
• 2/3 cup sugar

Details

Servings 10

Preparation

Step 1

Foil line 8" round pan. Spoon ice cream in and refrigerate. Stir together flour, 2 tbls. sugar, baking powder, salt. Cut in margarine until course crumbs. Combine water eggs and milk, add all at once to dry mix and stir until moistened. Spread evenly in greased 9" round pan. Bake 450 degrees for 15 to 18 min. Cool in pan for 10 minutes and remove. Cool completely and split horizontally in 1/2. Sprinkle cut sides with liquor or juice. Place bottom of shortcake on wood board or baking sheet. Place ice cream on top-remove foil. Place 1/2 berries on top of ice cream and add remaining shortcake. Arrange remaining berriess. Return to freezer while preparing egg whites. Beat eggwhites, cream of tartar and vanilla until soft peaks form (tops curl). Gradually add remaining sugar, beat until stiff peaks form (tips stand straight). Spread merinque over cake, sealing to bottom of pan, sheet or board. Bake 500 degrees for 3 to 4 min.-serve immediately.