Meringue-Topped Strawberry Shortcake - cooking recipe

Ingredients

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

Preparation

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