Strawberry Meringue Cake
Raspberries and blueberries are definitely not at their peak in early spring, but I’ve found some incredibly fragrant and sweet strawberries. There’s no better way to usher in the spring season than a sinful strawberry dessert.
An Encore Dessert
The first time I made this gem was for Easter about 5 years ago. Easter happened to coincide with Bill’s birthday and our wedding anniversary, all in early April. A celebratory cake was definitely in order. I spied this Strawberry Meringue Cake recipe in my April issue of Southern Living. This layered gem was the epitome of spring. Eliminating the pecans, which were blended into the meringue, was a must for my picky family; but otherwise, I followed the recipe as written. Four layers of meringue were filled with a sublime, doctored up whipped cream and sliced berries. Yes, it’s as incredible as it sounds. We all licked our plates clean.
The Art of Slicing
You may have noticed there’s no perfect slice of this exquisite cake artfully placed on a plate. Yeah, it can be a bit of a challenge to slice through 4 layers of meringue. I suggest using a serrated knife with a sawing motion. But once the meringues get a little “squidgy” (Nigella’s term), you may give up on anything beyond getting some of the cake onto a plate. That’s what I did this time around. This is one of those desserts that’s best on the day it is made, but it’s definitely still swoon-worthy the next day. If you’re making it for company, just have all the components ready to go, then assemble just before they arrive.
P.S. Once a few slices are removed, keep an eye on your masterpiece. My leaning tower of cake threatened to collapse, but held its own overnight. Save this Fresh Strawberry Meringue Cake recipe for the next time you spot gorgeous, ripe strawberries in the market. See the evidence below that this cake can be sliced (photo circa 2012).
More Easy Spring Recipes:
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 cups sugar, divided
- 7 egg whites, at room temperature
- ½ teaspoon cream of tartar
- 16 ounces mascarpone cheese
- 2 teaspoons vanilla extract
- 3 cups whipping cream
- 4½ cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake
- Preheat oven to 250°.
- Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to adhere to sheets.
- Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add salt and cornstarch. Gradually add 1½ cups of the sugar, 1 tablespoon at a time, beating at medium-high speed until stiff peaks form and mixture is glossy, about 4 minutes.
- Place one-quarter of egg white mixture onto circles drawn on parchment paper (about 1½ cups mixture per circle), spreading to cover each circle completely.
- Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2½ hours or until surface is dry/not sticky.
- To assemble, beat together mascarpone cheese and vanilla in a large bowl just until blended.
- Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining ½ cup sugar, beating until stiff peaks form. Gently fold whipped cream into mascarpone mixture.
- Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread a quarter of the mascarpone mixture (about 2 cups) over meringue, then top with a third of the berries (1½ cups). Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and finally the halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife.
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