Strawberry Shortcake Baked Alaska

By carol gorman

Ingredients

• 4 cups strawberry ice cream, softened
• 1 cup flour
• 3/4 cup sugar, divided
• 2 tsp. Magic Baking Powder
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/3 cup milk
• 1 cup sliced fresh strawberries
• 4 egg whites
• 1/8 tsp. cream of tartar

Details

Servings 8
Preparation time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

Spoon ice cream into foil-lined 1.5-L freezerproof bowl; pack firmly into bowl with back of spoon. Freeze 6 hours.

Heat oven to 425ºF. Combine 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. of the remaining 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 any strawberry juices. 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.