Light-As-Air Strawberry Shortcake
Serves: 1 cake
 
Ingredients
Meringue:
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
Whipped Cream:
  • 2 cups heavy cream or nondairy whipped topping
  • ½ cup confectioners’ sugar or to taste
  • Strawberry Sauce:
  • 8 ounces (½ bag) frozen strawberries
  • ¼ cup water
  • ¼ cup sugar
Instructions
  1. Preheat oven to 225ºF. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with a whisk, beat egg whites with cream of tartar until they begin to foam. Very slowly, add in the sugar. Beat on high speed until stiff peaks form.
  3. Using a spatula, create two large meringue circles, one on each baking sheet. Bake for 90 minutes.
  4. Meanwhile, in the same bowl of an electric mixer, beat heavy cream or whipped topping with confectioners’ sugar until stiff.
  5. Meanwhile, prepare the sauce. In a saucepan, combine strawberries, water, and sugar over medium-low heat. Cook until mixture is mostly liquified, about 25 minutes. Blend. Both the whipped cream and the strawberry sauce can be stored in an airtight container in the refrigerator until ready to serve.
  6. To assemble the dessert, carefully remove one meringue circle from the parchment paper. Place on a cake plate, bottom side up. Spread with whipped cream and top with strawberry sauce. Top with second meringue circle, top side up.
Recipe by Between Carpools at https://betweencarpools.com/need-alternative-to-heavy-cheesecake-try-light-as-air-strawberry-shortcake-gluten-free/