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 strawberries and cream dessert recipe like this one. This was a winner!
Fresh Strawberry Meringue Cake
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 strawberries and cream dessert like this strawberry meringue cake.
An Encore Strawberry Dessert
The first time I made strawberry meringue cake 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 the 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.
How to Slice Strawberry Meringue Cake
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.
- PRO-Tip: 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).
Check out this Simple Meringue Cookie recipe for tips on how to make the perfect meringue if this process is new to you. The most important take away is to use a bowl and beaters free from any grease, oil or egg yolk or your whites will not whip.
This Strawberry Meringue Cake was originally posted in 2014. The photos and text have been updated.
- 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: 562 Total Fat: 40g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 123mg Sodium: 250mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 42g Sugar Alcohols: 0g Protein: 6g
More Easy Spring Recipes You Might Enjoy:
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Strawberry Souffles with Fresh Strawberries by That Skinny Chick Can Bake
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
- Strawberry Waffle Cake by That Skinny Chick Can Bake