Print

Strawberry Meringue Cake Recipe

Print Recipe

★★★★★

4.5 from 788 reviews

A light and elegant Strawberry Meringue Cake featuring crisp yet marshmallowy meringue layers, fluffy whipped cream, and fresh seasonal berries, perfect for a refreshing dessert or special occasion treat.

Ingredients

Scale

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 and Garnish

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 250°F. Line two baking sheets with parchment paper and trace three 8-inch circles to shape the meringue layers. Alternatively, silicone molds can be used.
  2. Beat Egg Whites: In a clean, dry bowl, beat the room temperature egg whites on medium speed until soft peaks form, ensuring optimal volume for the meringue.
  3. Add Sugar Gradually: Slowly add granulated sugar one tablespoon at a time, continuing to beat until the mixture becomes glossy and stiff peaks form. This process usually takes about 7–8 minutes.
  4. Incorporate Cornstarch: Gently fold in the cornstarch to stabilize the meringue without deflating it, then briefly beat to combine evenly.
  5. Shape Meringue Layers: Spoon or pipe the meringue into the prepared circles on the baking sheets. Aim for a thickness about the width of a finger for ideal texture. Using a spoon will work but may not yield as neat layers.
  6. Bake Slowly: Bake the meringues for 1 hour and 15 minutes until they are dry to the touch. Once cracks start to appear, turn off the oven and leave the meringues inside with the door slightly open for at least an hour to cool slowly.
  7. Whip Cream: In a chilled bowl, whip the cold heavy cream along with sugar and vanilla extract until soft peaks form. This can be substituted with 2 cups of Cool Whip if preferred.
  8. Assemble Cake: Place one meringue layer on your serving plate, spread a generous layer of whipped cream, and scatter sliced strawberries over it. Repeat layering with the remaining meringues and cream.
  9. Finish and Chill: Top the assembled cake with a final layer of whipped cream and a decorative pile of strawberries and blueberries. Chill the cake for 1–2 hours to allow flavors to meld and layers to soften while maintaining crisp edges.
  10. Garnish and Serve: Just before serving, arrange fresh mint leaves on top for a bright, fresh finish.

Notes

  • Use room temperature egg whites for better volume when beating.
  • Slow baking is essential to get crisp shells with soft interiors; adjust oven slightly lower if unsure.
  • You can substitute whipped cream with Cool Whip for a quicker option.
  • Chilling helps the layers meld but don’t leave too long or meringue may lose crispness completely.
  • Fresh mint leaves add a lovely visual and flavor contrast when garnishing.

Keywords: strawberry meringue cake, meringue dessert, whipped cream cake, fresh berry cake, light dessert, summer cake

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