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
Scale
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.
