Puffy Shortcakes with Meringue

This delicious recipe for Puffy Shortcakes with Meringue pairs perfectly with Dusk Muscat.


1. Preheat oven to 425°F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.

2. Roll pastry to 12×10 inches; cut in 8 rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven temperature to 325°F.

3. For meringue, cook and stir water and cornstarch in a small saucepan over medium heat until thickened and bubbly. Remove from heat; cool slightly. Combine sugar and cream of tartar in a small bowl; set aside. Beat egg whites and vanilla in a large bowl with an electric mixer on medium to high speed until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce; top each with a fresh whole strawberry.


*Recipe and Photo Courtesy of McCormick & Company, Inc.