Puffy Strawberry Shortcakes With Meringue

• 16 ounces frozen strawberries, partially thawed
• 12 cup strawberry jelly
• 2 cups fresh strawberries, hulled and sliced
• 0.5 (17 ounce) package frozen puff pastry, thawed (1 sheet)
• 12 cup water
• 1 tablespoon cornstarch
• 34 cup sugar
• 12 teaspoon cream of tartar
• 6 egg whites
• 1 teaspoon vanilla
• 8 fresh strawberries

1. Preheat oven to 425 degrees.
2. Blend or process frozen strawberries and jelly until smooth.
3. Stir in sliced berries; cover and refrigerate.
4. Roll pastry to 12x10 inches; cut in eight rectangles.
5. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines.
6. Cover with second baking sheet.
7. Bake 6 minutes.
8. Remove top baking sheet; bake 4 minutes more.
9. Remove from oven; let stand on sheet.
10. Reduce oven to 325 degrees.
11. For meringue, mix 1/2 cup water and cornstarch.
12. Put in small saucepan and cook over medium heat until thickened and bubbly.
13. Remove from heat; cool slightly.
14. In bowl combine sugar and cream of tartar; set aside.
15. In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy.
16. Gradually beat in sugar mixture until soft peaks form.
17. Add cornstarch mixture; beat to stiff peaks.
18. Spoon on pastry; bake meringue 15 minutes.
19. Serve pastries warm with sauce.
20. Top each piece with a fresh whole strawberry, dabbing a bit of the sauce on the meringue, under the strawberry, to keep the whole berry in place.

frozen strawberries, strawberry jelly, fresh strawberries, pastry, water, cornstarch, sugar, cream of tartar, egg whites, vanilla, fresh strawberries

Taken from www.food.com/recipe/puffy-strawberry-shortcakes-with-meringue-293092 (may not work)