Mini Strawberry Shortcake Baked Alaska


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Fresh strawberries and buttery cake, topped with French vanilla ice cream, and covered with sweet meringue! A sure show stopper for your Easter Sunday celebration! ~Amy

Strawberry Shortcake Baked Alaska

Cake:
1/2 cup + 2 tbsp flour
2 tbsp cornstarch
3/4 tsp baking powder
1/8 tsp salt
1/2 cup + 2 tbsp sugar
1/4 cup butter
1 egg
1/2 tsp vanilla
2 tbsp sour cream
1/2 cup milk

Filling:
Strawberries, sliced
Confectioners sugar
French Vanilla Ice Cream

Meringue:
4 egg whites
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla

Cake:

Heat oven to 350 degrees

Whisk together flour, cornstarch, baking powder, salt. Set aside.
With an electric mixer, beat butter and sugar until light. Add egg and vanilla. Beat well. Add sour cream. When well blended, alternate the milk and flour mixture, beating well after each addition. Pour evenly, about 3/4 of an inch, into the bottom of ramekins. Place ramekins on baking sheet. Bake for 20-24 minutes or until cake springs back at touch, and is lightly browned. Remove to rack and cool completely.

Meringue:

With an electric mixer, beat egg whites, vanilla, and cream of tarter to soft peaks. While beating on high, add sugar to egg white mixture one tablespoon at a time. Being until stiff peaks and mixture is glossy white.

To assemble:

Place a layer of sliced strawberries on top of cakes. Dust lightly with confectioners sugar. Place a large scoop of ice cream on top, going well above the rim of the ramekin. Cover plastic wrap and freeze until very firm.

Remove from freezer, working quickly, pipe or spoon meringue over ice cream. If desired, return to freezer for up to 2 days. Use a small kitchen torch to achieve desired browning or place in oven, broiler on high for 1-2 minutes or until golden brown. Let cakes stand for 15-20 minutes before serving.

Recipe by Amy Richardson

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