Mini Toasted Strawberry Shortcakes

1. 1

   Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl.

2. 2

   Set aside until syrupy, about 30 minutes.

3. 3

   Trim off the tops of the whole strawberries.

4. 4

   Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.

5. 5

   Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.

6. 6

   Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up.

7. 7

   Spoon some of the chopped berries in the center.

8. 8

   Top with a dollop of marshmallow cream.

9. 9

   Swirl the tip of each whole strawberry in the meringue.

10. 10

    Press a strawberry, cut-side down, into the marshmallow cream on top of each cake.

11. 11

    Toast the meringue with a kitchen torch or broil until golden, rotating as needed.

12. 12

    Serve immediately.

13. 13

    Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.