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Strawberry Meringue Cake Recipe

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4 from 2 reviews

This Strawberry Meringue Cake is a delightful dessert featuring crispy yet marshmallowy meringue layers, filled with luscious whipped cream and fresh berries. Slow-baked to perfection and assembled with layers of vanilla-scented cream, strawberries, and blueberries, it's a refreshing and elegant treat perfect for gatherings or special occasions.

Ingredients

Meringue Layers

  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch

Whipped Cream Filling

  • 2 cups heavy whipping cream (cold)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Fruit Topping and Garnish

  • 3-4 cups fresh strawberries (sliced)
  • ½ cup fresh blueberries
  • Fresh mint leaves

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and trace three 8-inch circles on each as templates for the meringue layers. Alternatively, silicone molds can also be used for shaping.
  2. Beat Egg Whites: In a clean, dry bowl, beat the room temperature egg whites on medium speed until soft peaks form—this means when you lift the beaters, the peaks should stand but still slightly droop.
  3. Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue becomes glossy and stiff peaks form. This should take about 7 to 8 minutes and ensures stability and sweetness in the meringue.
  4. Incorporate Cornstarch: Gently fold the cornstarch into the meringue to help stabilize the texture without deflating the mixture.
  5. Shape the Meringue Layers: Spoon or pipe the meringue into the prepared circles, aiming for about a finger-thick layer. Piping will yield neater layers but spooning works fine if done carefully.
  6. Bake the Meringues: Bake for 1 hour and 15 minutes or until the meringues feel dry to the touch. When you notice cracks forming, turn off the oven and leave the meringues inside with the door slightly ajar for at least an hour to cool and dry perfectly. Slow baking is key to achieving crisp shells with soft centers.
  7. Prepare Whipped Cream Filling: In a large chilled bowl, whip the cold heavy cream with sugar and vanilla extract until soft peaks form. This can also be substituted with 2 cups of Cool Whip for convenience.
  8. Assemble the Cake: Place one meringue layer on a serving plate. Spread a generous layer of the whipped cream over it, then scatter sliced strawberries on top.
  9. Repeat Layers: Add the remaining meringue layers one by one, repeating the whipped cream and strawberry layering. Finish by topping the last layer with cream and a decorative pile of strawberries and blueberries.
  10. Chill Before Serving: Chill the assembled cake for 1 to 2 hours to let the layers soften slightly while the edges remain crisp.
  11. Garnish and Serve: Just before serving, garnish with fresh mint leaves to add a refreshing aroma and beautiful color contrast.

Notes

  • Room temperature egg whites whip better and achieve more volume than cold ones.
  • Slow baking at a low temperature is essential for meringues to dry out properly without browning.
  • Make sure the bowl and beaters are completely clean and free of any grease for best meringue results.
  • You may substitute Cool Whip for homemade whipped cream if short on time.
  • Chilling the cake helps meld flavors and set the layers while maintaining crisp edges on the meringue.

Find it online: https://recipefeastful.com/strawberry-meringue-cake-recipe/