Strawberry Meringue Cake

Two “cake” layers of tender meringue, layered with strawberries and whipped cream create a lovely dessert that’s perfect for spring.

This Strawberry Meringue Cake is an old family favorite.  My mother regularly brought it to special events, especially in spring, when the strawberries came back into season.  Yes, an Easter or Mother’s Day brunch table would have seemed naked without it.

The dessert isn’t difficult to prepare as long as you aren’t intimidated by meringue.  You first make two layers of meringue in 9-inch layer cake pans.  Then you “frost” them like a layer cake, using a mixture of whipped cream and sliced strawberries as your icing.  It’s light and delicious and perfect after gorging on a leg of lamb, eight quiches and a big potato casserole. 

Now since I hadn’t made this in a few years, I decided to check online and see what other people do.  Here I noticed that most versions of this had thinner layers of meringue—maybe 3 or 4 of them–and didn’t coat the sides. 

I debated experimenting but didn’t for two reasons.  First, I wanted to keep the family tradition.  And second, coating the sides means your meringue layers don’t need to be beautiful.  Just sayin’. 

Why You’ll Love This!

Flavorful.  Meringue, strawberry and whipped cream are classic flavors that pair beautifully together!

Special.  This is a special and unique dessert that will delight your guests.

Forgiving.  Even if your meringue isn’t perfect this will almost certainly be delicious.  The first time I made this I didn’t whip the egg whites enough and it turned out like a tall pie.  Disappeared in a flash anyway. 

Step by Step Overview

Line two 9-inch round cake pans with parchment and spray with nonstick spray. 

Slice berries then sprinkle with about a tablespoon of sugar to soften.

Beat egg whites and vinegar until stiff. Gradually beat in 2 cups sugar and 1 teaspoon vanilla.

Spread onto prepared cake pans.

Bake at 275F for 30-45 minutes, until slightly golden. Let sit in pan until cool. Loosen around edges with a knife, then remove from cake pan.

Whip cream until stiff, then beat in 1 t vanilla and ¼ cup sugar. Fold in sliced strawberries.

Removed one of the meringues from baking parchment onto a serving plate, then top with a layer of strawberry whipped cream.

Place the second meringue on top, then frost the top and sides with the rest of the strawberry whipped cream.

If desired, garnish with strawberries and edible greenery such as mint leaves or other herbs.

On Egg Whites

I usually have egg whites in my freezer, leftover from recipes that use only yolks. Egg whites freeze beautifully as long as you keep them airtight.  I usually freeze about 4 or so per container and I make sure to label it with how many are inside.

Now even though I label the containers with the number of whites, mine come from eggs of varying sizes (from pullet to extra large).  So for most recipes I end up weighing or measuring them after thawing.  About a cup of frozen whites should equal 8 large egg whites. 

If you don’t have a handy stash of frozen whites, I have to caution you about one thing.  The pasteurized egg whites in the store don’t work for meringue.  I bought these to make Pavlova Wreaths at Christmas and they whipped so badly I started over with fresh eggs.  Then I noticed that the fine print said not suitable for meringue (due to the pasteurization denaturing the whites).  I have read that meringue powder works but can’t share personal experience here.

If you do end up cracking a lot of eggs, you can also freeze yolks too, but they need to be mixed with sugar or salt to handle the freeze and thaw. I never seem to have extra yolks, so I haven’t personally tried this.  I guess I make too many batches of Strawberry Curd and Crème Brulee. 

Tips and FAQs

When I cut out parchment circles for the bottom of the pans, I made a couple little “handles” to help pull out the meringues after cooking.  My mother said she’s never done anything like this, and has not had problems.  Yes, that’s when you know your mom can do anything.  But don’t expect to get away with it yourself.

I have had the handles threaten to curl up into the meringue.  When this happens I fold them over and stick them to the outside of the pan with a pinch of meringue. 

Be sure to use parchment and not wax paper, since parchment is heat tolerant for baking.

For More Tasty Brunch Recipes:

• Egg and Green Chile Molletes from A Kitchen Hoor’s Adventures
• Strawberry Meringue Cake from Art of Natural Living
• Air Fryer French Toast Muffins from Blogghetti
• Chopped Salad with Bacon and Blue Cheese from A Day in the Life on the Farm
• Blueberry Pear Goat Cheese Tart from Cindy’s Recipes and Writings
• Chocolate Chip Scones from Hezzi-D’s Recipe Box
• Carrot and Cheddar Gratin from Karen’s Kitchen Stories
• Sun-Dried Tomato Muffins from Jolene’s Recipe Journal

Strawberry Meringue Dessert

Two “cake” layers of tender meringue, layered with strawberries and whipped cream create a lovely dessert that’s perfect for spring.

Author: Inger

5 from 3 votes

Print

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 188 kcal

Ingredients

  

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• 8 egg whites
• 2 cups sugar
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• Non-stick spray such as Pam
• 1 pint whipping cream
• 1 teaspoon vanilla
• 1/4 cup sugar use 2 T if using sweetened berries
• 1 quart strawberries fresh or frozen whole or 2 pkg frozen berries in juice
• Extra berries mint or other edible leaves for garnish (optional)

Instructions

 

• Line two 9-inch round cake pans with parchment and spray with nonstick spray.  Slice berries then sprinkle with about a tablespoon of sugar to soften.
• Beat egg whites and vinegar until stiff. Gradually beat in 2 cups sugar and 1 teaspoon vanilla. Spread onto 2 parchment lined and greased cake pans.
• Bake at 275F for 30-45 minutes, until slightly golden. Let sit in pan until cool. Loosen around edges with a knife, then remove from cake pan.
• Whip cream until stiff, then beat in 1 t vanilla and ¼ cup sugar. Fold in strawberries.
• Removed one of the meringues from baking parchment onto a serving plate, then top with a layer of strawberry whipped cream. Place the second meringue on top, then frost the top and sides with the rest of the strawberry whipped cream.
• If desired, garnish with strawberries and edible greenery such as mint leaves or other herbs.

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Nutrition

Serving: 1 SliceCalories: 188kcalCarbohydrates: 12gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 45mgPotassium: 192mgFiber: 2gSugar: 10gVitamin A: 589IUVitamin C: 47mgCalcium: 40mgIron: 0.4mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

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