Strawberry Meringue Cake

Why You’ll Love This Recipe

This cake feels special without being heavy. The contrast of crunchy meringue, soft cream, and juicy strawberries creates a memorable texture in every bite. It’s naturally gluten-free, visually stunning, and perfect for spring and summer celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Egg whites

• Granulated sugar

• Cornstarch

• White vinegar or lemon juice

• Vanilla extract

• Heavy whipping cream

• Powdered sugar

• Fresh strawberries

Directions

1. Preheat the oven to 250°F (120°C) and line baking trays with parchment paper.

2. In a clean bowl, beat egg whites until soft peaks form.

3. Gradually add granulated sugar while beating until stiff, glossy peaks form.

4. Gently fold in cornstarch, vinegar or lemon juice, and vanilla.

5. Spoon or pipe the meringue into cake-shaped circles on the prepared trays.

6. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside.

7. Wash, hull, and slice the strawberries.

8. Whip the cream with powdered sugar until soft peaks form.

9. Place one meringue layer on a serving plate and spread with whipped cream.

10. Add a layer of strawberries.

11. Repeat with remaining layers, finishing with cream and strawberries on top.

12. Serve immediately or chill briefly before serving.

Servings and timing

This recipe serves 8 people.
Preparation time is about 25 minutes.
Baking time is 1 hour.
Cooling time is about 1 hour.
Total time is approximately 2 hours and 25 minutes.

Variations

You can add a layer of lemon curd or strawberry sauce between the meringue layers for extra flavor. Swap strawberries for mixed berries or raspberries. For a richer version, fold mascarpone into the whipped cream.

Storage/Reheating

Strawberry meringue cake is best enjoyed the day it’s assembled. Store leftovers in the refrigerator for up to 24 hours, keeping in mind the meringue will soften over time. Reheating is not recommended.

FAQs

Can I make the meringue layers ahead of time?

Yes, baked meringue layers can be stored in an airtight container at room temperature for up to 2 days.

Why is my meringue sticky?

Humidity or underbaking can cause sticky meringue. Make sure it dries fully in the oven.

Can I use frozen strawberries?

Fresh strawberries are best, as frozen ones release excess moisture.

Is this cake gluten-free?

Yes, this recipe is naturally gluten-free.

Can I reduce the sugar in the meringue?

Reducing sugar can affect structure, so it’s not recommended.

How do I get crisp meringue?

Bake at a low temperature and allow it to cool slowly in the oven.

Can I assemble the cake in advance?

It’s best assembled shortly before serving to keep the meringue crisp.

What cream works best for filling?

Heavy whipping cream gives the best stability and texture.

Can I make individual portions?

Yes, pipe smaller meringues and assemble them as mini cakes.

Why did my meringue crack?

Small cracks are normal and add to the rustic look of the cake.

Conclusion

Strawberry Meringue Cake is a show-stopping dessert that feels light, fresh, and indulgent all at once. With its delicate textures and vibrant flavor, it’s a perfect choice for gatherings, celebrations, or any time you want an elegant yet simple treat

Strawberry Meringue Cake

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Strawberry Meringue Cake is a light and elegant dessert made with crisp meringue layers, fluffy whipped cream, and fresh strawberries. Airy and slightly chewy, it offers a beautiful balance of sweetness and freshness.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 25 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Gluten Free

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (360 ml) heavy whipping cream
• 3 tablespoons powdered sugar
• 2 1/2 cups fresh strawberries, hulled and sliced

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Instructions

1. Preheat the oven to 250°F (120°C) and line two baking trays with parchment paper.
2. In a clean, dry bowl, beat the egg whites until soft peaks form.
3. Gradually add the granulated sugar while beating, until stiff, glossy peaks form.
4. Gently fold in the cornstarch, vinegar or lemon juice, and vanilla extract.
5. Spoon or pipe the meringue into equal-sized cake circles on the prepared trays.
6. Bake for 1 hour, then turn off the oven and let the meringue cool completely inside.
7. Wash, hull, and slice the strawberries.
8. Whip the cream with powdered sugar until soft peaks form.
9. Place one meringue layer on a serving plate and spread with whipped cream.
10. Add a layer of strawberries, then repeat with remaining layers.
11. Finish with whipped cream and strawberries on top.
12. Serve immediately or chill briefly before serving.

Notes

• Assemble the cake shortly before serving to keep the meringue crisp.
• Humidity can affect meringue texture; bake on a dry day if possible.
• Small cracks in the meringue are normal and add a rustic look.
• Best enjoyed the same day it’s assembled.

Nutrition

• Serving Size: 1 slice
• Calories: 310 kcal
• Sugar: 32 g
• Sodium: 70 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 45 mg