Strawberry Shortcake Baked Alaska
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Strawberry Shortcake Baked Alaska

Strawberry Shortcake Baked Alaska

Here's a fun way to combine the traditional Baked Alaska with Strawberry Shortcake, using corn muffin batter, strawberry sorbet, vanilla ice cream and toasted meringue.

Servings: 16 servings (1 serving = 1 piece)
Shortcake
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Strawberry sorbet, softened
1 lb 6.00 oz
3 1/2 cups
Vanilla ice cream, softened
1 lb 12.00 oz
5 cups
Italian Meringue
INGREDIENT
WEIGHT
MEASURE
Water, cool
4 oz
1/2 cup
Granulated sugar
8 oz
1 cup
Corn syrup
1 Tbsp
Egg whites, large
5 oz
4 each
Lemon juice
1 tsp
Shortcake
  1. Divide the batter between two parchment-lined, pan-sprayed half sheet pans; spread batter out evenly.
  2. Bake as directed; cool completely, then freeze until firm, about 1 hour.
BAKE:
TEMP
TIME
Convection Oven*
325°F
7-9 minutes
Standard Oven
375°F
12-15 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Assembly
  1. Line 2 - 2 lb loaf pans with plastic wrap, so it overhangs by 3-4 inches on all sides.
  2. Cut frozen Shortcake into pieces sized to line the loaf pan bottom, ends and sides.
  3. Scoop 11 oz strawberry sorbet into pan and spread evenly end to end, side to side.
  4. Cut another layer of Shortcake and press to set the sorbet.
  5. Fold plastic wrap over top to cover; place in the freezer for 10 minutes. Unwrap and scoop 14 oz ice cream into pan; spread evenly end to end, side to side.
  6. Cut another layer of Shortcake and press to set ice cream.
  7. Fold plastic wrap over top to cover; place in freezer 4 hours to overnight.
Italian Meringue
  1. Add water, sugar, and corn syrup to a small sauce pot; cook to soft ball stage or 235°F-240°F. Add egg whites and lemon juice in a mixer fitted with whisk attachment while sugar mixture is cooking.
  2. Mix on medium-high speed for approximately 5-7 minutes or until soft peaks form. (Do not whip to firm peaks.)
  3. Remove sugar mixture from heat once sugar reaches soft ball stage.
  4. Drizzle hot sugar down the side of the bowl while mixer is running, trying not to come in contact directly with the whip.
  5. Turn mixer to high speed to aerate, mixing until meringue turns glossy and reaches full volume.
  6. Stop mixer and remove whisk attachment.
Finishing
  1. Remove fully frozen loaf from pan and place on serving dish with plastic wrap removed.
  2. Divide Italian Meringue in half; spread 1 part over the top, sides and ends. Gently wave hand torch over top, sides and ends to brown the meringue. Slice to serve immediately or placed back in the freezer until ready to serve.

  • To soften sorbet and ice cream, transfer to cooler to thaw for 30 minutes before using for a more work-able consistency.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
530
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
330mg
14%
Total Carbohydrate
80g
27%
Dietary Fiber
1g
5%
Sugars
52g
Protein
7g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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