Introduction

Strawberry Meringue Cake is a delightful dessert featuring crisp, marshmallowy meringue layers paired with fresh whipped cream and vibrant berries. This light and airy treat is perfect for celebrations or a refreshing summer indulgence.

A three-layer pavlova cake stands on a white cake stand with a smooth pedestal, placed on a white marbled surface. Each layer consists of a light, cracked white meringue base topped with thick white whipped cream dollops, interspersed with fresh red strawberry slices. The top layer is decorated generously with whole and halved strawberries mixed with a few plump, dark blue blueberries and green mint leaves adding a fresh touch. The cake looks tall and fluffy, with a natural, slightly uneven texture on the meringue and cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites (room temperature)
1 cup granulated sugar
1 teaspoon cornstarch
2 cups heavy whipping cream (cold)
¼ cup granulated sugar
1 teaspoon vanilla extract
3–4 cups fresh strawberries (sliced)
½ cup fresh blueberries
Fresh mint leaves

Instructions

Step 1: Preheat the oven to 250°F and line two baking sheets with parchment paper. Trace three 8-inch circles on the parchment or use silicone molds for shaping the meringue layers.
Step 2: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form.
Step 3: Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is glossy and stiff peaks form, about 7–8 minutes.
Step 4: Gently fold in the cornstarch until fully incorporated.
Step 5: Spoon or pipe the meringue into the prepared circles, aiming for about a finger’s thickness. Using a spoon is fine if you don’t have a piping bag, though the layers won’t be as neat.
Step 6: Bake for 1 hour 15 minutes until the meringue is dry to the touch. When you see cracks forming, turn off the oven and leave the meringues inside with the door slightly open for at least an hour to cool slowly.
Step 7: In a large chilled bowl, whip the heavy cream, ¼ cup sugar, and vanilla extract until soft peaks form. (You may substitute with 2 cups of Cool Whip if preferred.)
Step 8: To assemble, place one meringue layer on a serving plate. Spread a generous layer of whipped cream on top and scatter with sliced strawberries.
Step 9: Repeat layering with the remaining meringue layers and cream, finishing with a topping of whipped cream and a mix of strawberries and blueberries.
Step 10: Chill the cake for 1–2 hours before serving to allow the layers to soften slightly but remain crisp around the edges. Garnish with fresh mint leaves just before serving.

Tips & Variations

For perfectly crisp meringues with soft centers, bake slowly at a low temperature and allow them to cool inside the oven with the door ajar.
You can substitute fresh berries with other fruits like raspberries or peaches based on seasonal availability.
For extra flavor, add a splash of liqueur or lemon zest to the whipped cream.

Storage

Store leftover assembled cake in the refrigerator, covered lightly with plastic wrap or a cake dome, for up to 1 day to keep the meringue from becoming soggy. If storing meringue layers separately, keep them in an airtight container at room temperature for up to 3 days. Reheat is not recommended as it may soften the crisp texture.

How to Serve

The image shows a round dessert placed on a white plate with a thin gold rim, set on a white marbled surface. The dessert has a base layer of white whipped cream shaped in soft peaks around the edge. On top, there is a layer of fresh strawberries sliced in half, arranged in a circular pattern pointing outward. Blueberries are scattered among the strawberries, adding small pops of dark blue. The top center is a pile of whole strawberries, interspersed with more blueberries and garnished with small sprigs of fresh green mint leaves, giving a vibrant, fresh look. Around the plate, there are small white bowls filled with more strawberries and blueberries, fresh strawberries placed directly on the surface, a beige cloth, and two stacked white plates with metal forks resting on top. The whole setting is bright and clean with a focus on fresh fruit and cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue layers in advance?

Yes, you can bake the meringue layers 1–2 days ahead and store them in an airtight container at room temperature. Assemble the cake just before serving for best texture.

What if my meringue is weepy or sticky?

This often happens if there is moisture or grease in the bowl or the egg whites are not at room temperature. Make sure everything is very clean and dry, and beat the egg whites until stiff peaks form. Adding the sugar gradually helps stabilize the meringue.