• Place thawed pound cake on cutting board and using a bread knife, slice cake down the middle horizontally.
• Using a 2 or 3 inch round cookie cutter, cut out 6 cake circles and set aside.
• Wash and slice fresh strawberries, set aside.
• Place six scoops of strawberry sorbet or strawberry ice cream into a cupcake pan or lined baking sheet and place in the freezer for 15 minutes.

Meringue:

• In a heat proof bowl, combine egg whites, sugar and vanilla extract.
• Set bowl over pot of simmering water and stir constantly until sugar is completely dissolved.  Mixture should be warm to the touch.  
• Add cream of tartar and salt.
• Removed from heat and pour into bowl of mixer.
• Using the whisk attachment, beat of medium-high speed until stiff peaks form and meringue is cool.
• Fill meringue in pastry bag and set aside.

Strawberry Shortcake Baked Alaska Assembly:

• Place a couple slices of strawberry on top of each cake round.
• Place a scoop of sorbet or ice cream on top of the strawberry slices.
• Place all topped cake rounds back in the freezer.
• Remove from freezer one at a time to top with meringue.
• Pipe the meringue around the topped cake round starting at the bottom working to the top.  Using a off-set spatula, smooth out the meringue and create swirls and peaks
• Use a kitchen torch to lightly toast marshmallow meringue.  
• If you don’t have a kitchen torch, place dessert in the oven and broil 5-7 inches  from the heat for 30-45 seconds. Leave the oven door open and monitor; browning happens quickly.
• Serve immediately or place back in freezer until ready to serve.