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Meringue-Topped Strawberry Shortcake

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“Strawberry shortcake just became simple with this recipe. It's from a Bisquick pamphlet, and is so good. I hope you will try it. You could sub peaches for the strawberries, or even another type of berry.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour.
  2. Heat oven to 375 degrees.
  3. Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms.
  4. Gently smooth into ball on cloth-covered board dusted with baking mix.
  5. Knead 8-10 times.
  6. Pat in ungreased round pan, 9X 1&1/2 inches.
  7. Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy.
  8. Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar.
  9. Bake until delicate brown, 25 to 30 minutes.
  10. Cool 10 minutes.
  11. Run knife around edge to loosen; turn onto cloth-covered board.
  12. Invert on wire rack; cool completely.
  13. Serve with strawberries.

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