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Desserts

Strawberry Shortcake Baked Alaska

Strawberry Shortcake Baked Alaska recipe
photo by:kraft
Hello, showstopper. A gorgeous mountain of meringue covering ice cream, cake and fresh strawberries. "Wow" is an understatement.
time
prep:
30 min
total:
8 hr 16 min
servings
total:
8 servings
Magazine Acquisition

What You Need

4
cups  strawberry ice cream, softened
1
cup  flour
3/4
cup  sugar, divided
2
tsp.  CALUMET Baking Powder
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3
cup  milk
1
cup  sliced fresh strawberries
4
 egg whites
1/8
tsp.  cream of tartar

Make It

SPOON ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.

HEAT oven to 425ºF. Mix 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 juice. 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.

Kraft Kitchens Tips

Substitute
Prepare using frozen strawberry yogurt, or any other flavor of ice cream.
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