Puffy Strawberry Shortcakes With Meringue

I recently found this recipe -- i haven't tried it yet, but it sounds like it will make a light, fresh dessert that i think my family will enjoy.

Preheat oven to 425 degrees.

Blend or process frozen strawberries and jelly until smooth.

Stir in sliced berries.

Cover and refrigerate.

Roll pastry to 12x10 inches.

Cut in eight rectangles.

Place pastry rectangles 1 inch apart on large baking sheet.

Pierce with fork tines.

Cover with second baking sheet.

Bake 6 minutes.

Remove top baking sheet.

Bake 4 minutes more.

Remove from oven.

Let stand on sheet.

Reduce oven to 325 degrees.

For meringue , mix 1 / 2 cup water and cornstarch.

Put in small saucepan and cook over medium heat until thickened and bubbly.

Remove from heat.

Cool slightly.

In bowl combine sugar and cream of tartar.

Set aside.

In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy.

Gradually beat in sugar mixture until soft peaks form.

Add cornstarch mixture.

Beat to stiff peaks.

Spoon on pastry.

Bake meringue 15 minutes.

Serve pastries warm with sauce.

Top each piece with a fresh whole strawberry , dabbing a bi.

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