Strawberry Meringue Cake combines four crispy meringues, luscious strawberry slices, and sweet, decadent mascarpone cream for the ultimate spring dessert!
I’m always certain of a hit when I bake up a strawberry and cream dessert recipe like this one. This was a winner!
Why You Should Make This Strawberry Dessert
My family loves all things meringue! From crisp meringue cookies to meringue topped pies to desserts like this dreamy Strawberry Pavlova, Strawberry Vanilla Cream Pie and this Strawberry Filled Meringue Roulade. Raspberries and blueberries are definitely not at their peak in early spring, but I’ve found some incredibly fragrant and sweet strawberries at the market. There’s no better way to usher in the spring season than a sinful strawberry and cream dessert like this strawberry meringue cake.
- It’s a showstopper! The contrast between the ripe red strawberries and the white meringues and whipped cream will make jaws drop as you bring it to the table.
- This dessert tastes amazing!! The textures and flavors are simple but irresistible. Crispy meringues, sweet, luscious whipped cream, and juicy fragrant strawberries dazzle your taste buds with every bite.
- It can be made in stages. Make the meringue shells the day before and store them in a cool dry location. Then you can assemble it on the day you plan to serve it.
How to Make this Fresh Strawberry Dessert
The first time I made strawberry meringue cake was for Easter, about 7 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 a Strawberry Meringue Cake recipe in my April issue of Southern Living. This layered dessert is 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, this strawberry dessert is as incredible as it sounds. We all licked our plates clean.
- Make the meringue shells first, using a template drawn on parchment to help make all 4 the same size. Bake and let cool in the oven.
- Once the shells are cooled, make the mascarpone whipped cream filling.
- Place one shell on the serving dish, add 1/4 of the cream then 1/4 of the berries. Repeat three more times, then add a few halved berries with the leaves on to garnish, if desired.
- 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 2014).
Frequently Asked Questions
PRO-Tip: I suggest using a serrated knife (affiliate link) with a sawing motion. But once the meringues get a little “squidgy” (Nigella’s term) or soft, you may give up on anything beyond getting some of the cake onto a plate.
This dessert should not be left at room temperature more than 2 hours due to the mascarpone whipped cream filling. It’s best eaten on the day it’s made, but leftovers can be stored in the refrigerator, covered with plastic wrap for a day or two. It’s definitely still swoon-worth the next day.
Yes, the meringue shells can be made the day before as long as they’re stored in a cool dry place. The oven is the perfect spot, but put a post-it on the front so you don’t accidentally turn it on the next day!
The strawberries and cream filling can be made earlier in the day you’re serving this, and assemble a couple of hours before your company arrives.
Tips on How to Make Meringue
Learning how to make meringue opens up a world of dessert options. A few tips will help you make perfect meringues every time. The ingredients are simple: egg whites, sugar, and an acid, like lemon juice or cream of tartar, which will add stability to your meringue. Flavorings like vanilla are optional and depend on the recipe.
Check out this Simple Meringue Cookie recipe for tips on how to make the perfect meringue, especially if this process is new to you. Note that egg whites whip best when they’re at room temperature, but the most important takeaway is to use a bowl and beaters free from any grease, oil, or egg yolk or your whites will not whip properly.
A few tips about what you need and what to look for with your ingredients:
- Egg whites – Separate the whites from the yolks when the eggs are cold to minimize breakage, but let them come to room temperature before whipping for the best results. Never separate an egg over your bowl of egg whites in case the yolk breaks. This prevents any yolk from contaminating the whites.
- Cream of tartar – The acid helps stabilize the meringue. An equal amount of lemon juice can be substituted in a pinch.
- Mascarpone cheese – Adds richness and stability to the whipped cream
- Vanilla extract – Classic flavoring for whipped cream
- Whipping cream – Always look for heavy whipping cream on the label.
- Fresh strawberries – Look for fragrant, shiny red berries without blemishes or green areas around the stem for the tastiest berries.
Celebrating Holi – The Hindu Festival of Spring
Holi, in case you’re unfamiliar with this holiday, it marks the beginning of spring in India. It’s been celebrated for centuries, dating back to the 4th century. According to Time magazine, Holi also celebrates the triumph of good over evil. In 2021, the 2 day holiday begins on March 29. To celebrate, there is dancing through the streets, dousing each other with colored dye and water, plus song, dance, and delicious food.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Holi Celebration – Celebrating The Festival of Colors, and our host is Ansh who blogs at Spiceroots.
- Strawberry Lassi – Shockingly Delicious
- Thandai -Aromatic Almond Milk – Spiceroots
- Spiced Mango Drink (Aam Panna) – The Wimpy Vegetarian
- Colorful Chewy Coconut Macaroons – Mother Would Know
- Strawberry Meringue Cake – That Skinny Chick Can Bake
More Easy Spring Recipes You Might Enjoy:
- Strawberry Waffle Cake
- Strawberry Souffles with Fresh Strawberries
- Fruit Pizza Recipe
- More of the Best Dessert Recipes
This Strawberry Meringue Cake recipe was originally shared in 2014. The photos and text were updated in 2019, 2021.
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups sugar, divided
- 7 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 16 ounces mascarpone cheese
- 2 teaspoons vanilla extract
- 3 cups whipping cream
- 4 1/2 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.
Recipe adapted from Southern Living.
Amount Per Serving: Calories: 562Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 123mgSodium: 250mgCarbohydrates: 47gFiber: 2gSugar: 42gProtein: 6g