Spoon ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.
Heat oven to 425F.
Mix flour, 3 Tbsp. sugar and baking powder in medium bowl.
Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray.
Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. of the remaining sugar.
Cool cake 10 min.; remove from pan to wire rack. Cool completely.
Heat oven to 500F. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.
Place cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon.
Bake on lowest oven rack 3 min. or until meringue is golden brown.
