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Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mini Toasted Strawberry Shortcakes
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- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 24 shortcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 72 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 24 shortcakes
-
- Nutritional Analysis
- Per Serving
- Calories
- 72 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 147 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 5 grams
Ingredients
Directions
- Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
- Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
- 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.
- Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
- Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.
