Mini Toasted Strawberry Shortcakes

• 1/3 cup finely chopped strawberries, plus 24 whole small strawberries
• 1/4 teaspoon vanilla extract
• 6 tablespoons sugar
• 1 store-bought angel food cake
• 1 large pasteurized egg white
• 1/4 cup marshmallow cream, plus more for topping
• 1 teaspoon fresh lemon juice
• Pinch of salt

1. Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl.
2. Set aside until syrupy, about 30 minutes.
3. Trim off the tops of the whole strawberries.
4. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
5. 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.
6. Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up.
7. Spoon some of the chopped berries in the center.
8. Top with a dollop of marshmallow cream.
9. Swirl the tip of each whole strawberry in the meringue.
10. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake.
11. Toast the meringue with a kitchen torch or broil until golden, rotating as needed.
12. Serve immediately.
13. Photograph by Levi Brown

strawberries, vanilla, sugar, storebought angel food cake, egg, marshmallow cream, lemon juice, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mini-toasted-strawberry-shortcakes-recipe.html (may not work)