Meringue-Topped Strawberry Shortcake

• 1 quart fresh strawberries
• 1/2 cup granulated sugar
• 2 1/3 cups Bisquick baking mix
• 3 tablespoons granulated sugar
• 3 tablespoons margarine or 3 tablespoons butter, melted
• 1/2 cup milk
• 2 egg whites
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar
• 1 tablespoon granulated sugar

1. Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour.
2. Heat oven to 375 degrees.
3. Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms.
4. Gently smooth into ball on cloth-covered board dusted with baking mix.
5. Knead 8-10 times.
6. Pat in ungreased round pan, 9X 1&1/2 inches.
7. Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy.
8. Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar.
9. Bake until delicate brown, 25 to 30 minutes.
10. Cool 10 minutes.
11. Run knife around edge to loosen; turn onto cloth-covered board.
12. Invert on wire rack; cool completely.
13. Serve with strawberries.

fresh strawberries, granulated sugar, bisquick baking, granulated sugar, margarine, milk, egg whites, powdered sugar, sugar, sugar

Taken from www.food.com/recipe/meringue-topped-strawberry-shortcake-156809 (may not work)