If you’re looking to impress with a dessert that blends airy sweetness, fresh fruit brightness, and a touch of elegance, this Strawberry Meringue Cake Recipe is absolutely the one to try. Layers of crisp yet tender meringue meet fluffy whipped cream and juicy strawberries, creating a light and refreshing treat that feels like a celebration in every bite. Perfect for warm days or any occasion that calls for something a little special, this cake is a joyful dance of textures and flavors that’s as beautiful on the table as it is on the palate.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you; each element plays a crucial role in delivering the perfect combination of crunch, creaminess, and fresh fruitiness. From the delicate egg whites that become crisp meringue layers to the sweet berries that bring vibrant color and natural sweetness, every item is essential.
- 4 large egg whites (room temperature): Essential for whipping into stiff peaks that create the meringue’s light and airy texture.
- 1 cup granulated sugar: Sweetens and stabilizes the meringue, giving it that beautiful glossy finish.
- 1 teaspoon cornstarch: Helps keep the meringue crisp on the outside while remaining slightly soft in the center.
- 2 cups heavy whipping cream (cold): Whipped to luscious peaks, providing the creamy contrast to the crispy meringue.
- ¼ cup granulated sugar: Sweetens the whipped cream just enough to balance the cake perfectly.
- 1 teaspoon vanilla extract: Adds a warm, comforting note to the cream layer.
- 3-4 cups fresh strawberries (sliced): The star fruit for freshness, juiciness, and that signature strawberry flavor.
- ½ cup fresh blueberries: Adds a hint of color contrast and an extra burst of berry goodness.
- Fresh mint leaves: For garnish, lending a bright and refreshing aroma.
How to Make Strawberry Meringue Cake Recipe
Step 1: Prepare the Meringue Layers
Start by preheating your oven to 250°F (120°C) and lining baking sheets with parchment paper. In a clean, dry bowl, beat the 4 large egg whites on medium speed until soft peaks form. Gradually add the 1 cup granulated sugar while continuing to beat until stiff, glossy peaks appear. Sprinkle in the cornstarch and gently fold it through to stabilize the mixture. Carefully spoon or pipe the meringue into circular shapes about 8 inches in diameter on the prepared sheets. Bake them low and slow for about 90 to 120 minutes until crisp on the outside but still a bit chewy inside. Turn off the oven and leave the meringues to cool inside for extra crispness.
Step 2: Whip the Cream and Prepare the Berries
While the meringues bake, chill your mixing bowl and beaters. Once cold, whip the heavy cream with ¼ cup granulated sugar and vanilla extract until soft peaks form. Be careful not to overwhip; you want a smooth and fluffy texture that holds shape but still feels dreamy. Rinse and slice your strawberries, and set aside the blueberries. The fresh berries will add a vibrant, juicy layer that complements both the cream and meringue perfectly.
Step 3: Assemble the Cake
Place one meringue layer on your serving plate. Gently spread a thick layer of whipped cream over the meringue. Scatter sliced strawberries and a few blueberries on top, letting their juices mingle with the cream. Add the second meringue layer on top and repeat the process with cream and berries. Finish with a final meringue layer and crown it with the remaining cream, berries, and a scattering of fresh mint leaves for color and brightness. Chill the cake in the fridge for at least 30 minutes before serving to let the flavors meld beautifully.
How to Serve Strawberry Meringue Cake Recipe
Garnishes
Complement the Strawberry Meringue Cake Recipe by finishing it with fresh mint leaves and a light dusting of powdered sugar. These small touches not only make the cake visually stunning but also add a hint of fresh aroma and delicate sweetness that enhance the overall experience.
Side Dishes
A simple side of lightly sweetened lemon sorbet or a refreshing glass of chilled sparkling water with a splash of lime can provide a nice palate cleanser alongside this rich yet airy cake. The contrast helps balance the sweetness and adds a refreshing break between bites.
Creative Ways to Present
Consider layering individual portions in clear glasses for an elegant twist on the traditional form, showcasing the distinct layers of meringue, cream, and strawberries. Alternatively, garnish the plate with a strawberry coulis drizzle or sprinkle toasted almonds on top for added crunch and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Because of the whipped cream and fresh berries, it’s best to store leftover Strawberry Meringue Cake Recipe in the refrigerator, covered loosely with plastic wrap or kept in an airtight container. Consume within 1 to 2 days to ensure freshness and texture.
Freezing
Freezing is not ideal for this cake as the moisture from the whipped cream and berries can make the meringue soggy once thawed. If you want to prepare in advance, consider freezing unassembled meringue layers separately in an airtight container and assembling the cake fresh on the day you want to serve it.
Reheating
This cake is best enjoyed chilled and does not require reheating. Allow it to come to your desired cool serving temperature straight from the fridge, which helps maintain the integrity of the meringue and cream layers.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best texture and flavor in this Strawberry Meringue Cake Recipe, you can use frozen berries if fresh ones are not available. Just be sure to thaw and drain them well to avoid excess moisture that could soften the meringue layers.
How do I know when the meringue is done baking?
The meringue layers should be crisp on the outside and lift easily from the parchment paper. When you gently press the surface, it should feel dry, and there should be no tackiness. Leaving them to cool inside the turned-off oven helps achieve perfect dryness.
Can I substitute the heavy cream with a non-dairy alternative?
For the best results with this Strawberry Meringue Cake Recipe, traditional heavy cream is recommended because it whips beautifully and holds shape. Some non-dairy creams are suitable for whipping but check their packaging to ensure they’re designed for this purpose.
Is this cake suitable for special occasions?
Absolutely! The lightness and elegant presentation of the Strawberry Meringue Cake Recipe make it ideal for celebrations such as birthdays, anniversaries, or spring and summer gatherings where a fresh dessert is welcome.
How can I prevent the meringue from cracking?
Low-temperature baking and slow drying in the oven help reduce cracking. Also, avoid rapid temperature changes; cool the meringue gradually inside the oven with the door ajar to maintain its perfect shape and surface.
Final Thoughts
I can’t recommend this Strawberry Meringue Cake Recipe enough if you want to create a stunning dessert that feels both special and approachable. It’s a beautiful balance of crisp, creamy, and fruity that will wow your family and friends with both its flavor and its charm. Give it a try, and I promise it will become a cherished favorite in your recipe collection!
Print
Strawberry Meringue Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and airy Strawberry Meringue Cake featuring crispy meringue layers layered with fluffy whipped cream and fresh strawberries and blueberries, finished with fresh mint leaves for a refreshing finish. This elegant dessert is perfect for special occasions or a delightful summer treat.
Ingredients
Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon cornstarch
Whipped Cream
- 2 cups heavy whipping cream (cold)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Fruit & Garnish
- 3–4 cups fresh strawberries, sliced
- ½ cup fresh blueberries
- Fresh mint leaves for garnish
Instructions
- Prepare the Meringue: Preheat your oven to 250°F (120°C). In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture is glossy and stiff peaks form. Gently fold in the cornstarch to stabilize the meringue.
- Bake the Meringue Layers: Line baking sheets with parchment paper and pipe or spread the meringue mixture into rounds about 8 inches in diameter. Bake for approximately 1 hour and 45 minutes to 2 hours until dry and crisp on the outside but still slightly soft inside. Turn off the oven and let the meringues cool completely inside to prevent cracks.
- Make the Whipped Cream: In a chilled bowl, beat the cold heavy whipping cream with granulated sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Place one meringue layer on a serving plate, spread a generous layer of whipped cream, and add a portion of sliced strawberries and blueberries. Repeat layering with remaining meringue layers, cream, and fruit. Finish with whipped cream on top and garnish with fresh mint leaves and extra berries as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set before serving. This allows the flavors to meld and the cream to firm slightly, enhancing the overall texture.
Notes
- Use room temperature egg whites to achieve maximum volume in the meringue.
- Ensure no yolk is in the egg whites, as fat can prevent proper whipping.
- Be patient when baking meringues; slow baking at low temperature preserves their crisp texture.
- The cake is best served the same day or within 24 hours to prevent the meringue from becoming soggy.
- Fresh seasonal berries can be substituted or added for variety.
