2 1/3 cups baking mix
3 tbsp sugar
2/3 cup light cream
1 quart strawberry ice cream
4 egg whites
1/2 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla
Preheat oven to 450 degrees.
Grease a round 8-inch layer cake pan; set aside.
Stir the baking mix, 3 tablespoons sugar, and light cream together to form a soft dough. Pat the dough into the prepared pan.
Bake the dough at 450 degrees for about 10 minutes until it tests done. Cool a few minutes and remove to a wire rack from the pan.
Line a bowl that is 1-inch smaller at its largest than the cake pan with aluminum foil. Pack the ice cream into the bowl and freeze until firm.
Cover a baking sheet with aluminum foil and place the shortcake on the baking sheet. Invert the bowl of ice cream over the shortcake; remove the bowl and the foil. Freeze the shortcake and ice cream.
Just before serving, heat oven to 500 degrees. Completely cover the shortcake and ice cream with the meringue being sure to seal the meringue to the foil covered baking sheet.
(To make the meringue: Beat the egg whites and the cream of tartar together until foamy. Beat in the half cup of sugar, 1 tablespoon at a time and continue beating until stiff and glossy. Do Not Underbeat! Beat in the half teaspoon of vanilla.
Place in oven and bake 3 to 5 minutes until the meringue is lightly browned. Trim the foil to the edge of the meringue and transfer to a serving plate. Serve immediately.
Yield: 12 servings.