Strawberry Shortcake Baked Alaska

1. 1

   Spoon ice cream into foil-lined 1.5-L freezerproof bowl; pack firmly into bowl with back of spoon.

2. 2

   Freeze 6 hours.

3. 3

   Heat oven to 425 degrees F. Combine flour, 3 Tbsp.

4. 4

   sugar and baking powder in medium bowl.

5. 5

   Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs.

6. 6

   Stir in milk until mixture forms dough.

7. 7

   Pat dough onto bottom of 8-inch round pan sprayed with cooking spray.

8. 8

   Bake 12 to 13 min.

9. 9

   or until lightly browned.

10. 10

    Meanwhile, toss strawberries with 1 Tbsp.

11. 11

    of the remaining sugar.

12. 12

    Cool cake 10 min.

13. 13

    ; remove from pan to wire rack.

14. 14

    Cool completely.

15. 15

    Heat oven to 500 degrees F. Beat egg whites and cream of tartar with mixer on high speed 1 min.

16. 16

    or until foamy.

17. 17

    Gradually add remaining sugar, beating 3 min.

18. 18

    or until stiff peaks form.

19. 19

    Place cake on ovenproof plate; top with strawberries and any strawberry juices.

20. 20

    Unmold ice cream; place, flat side down, over cake.

21. 21

    Frost ice cream with meringue; swirl with back of large spoon.

22. 22

    Bake on lowest oven rack 3 min.

23. 23

    or until meringue is golden brown.

24. 24

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.