Welcome to the enchanting world of desserts where elegance meets irresistible flavor! This **Strawberry Meringue Cake** is more than just a recipe; it’s a celebration of spring, combining four exquisite layers of crispy meringue with luscious fresh strawberry slices and a rich, sweet mascarpone cream. It’s truly the ultimate dessert for welcoming the warmer months and impressing your guests with its stunning appearance and heavenly taste.
There’s a special kind of magic that happens when strawberries and cream come together, and this recipe captures that essence perfectly. Every bite offers a delightful contrast of textures and flavors, making this **Strawberry Cream Cake** an absolute winner in any culinary setting. Get ready to create a show-stopping dessert that will be remembered long after the last crumb is gone!
Why You’ll Adore This Strawberry Meringue Cake Recipe
Meringues hold a special place in the hearts of dessert lovers, and for good reason! Their delicate crispness offers a unique textural experience that few other confections can match. From light and airy meringue cookies and classic meringue-topped pies to more elaborate creations like a dreamy Strawberry Pavlova, Strawberry Vanilla Cream Pie, or a vibrant Strawberry Filled Meringue Roulade, meringue-based desserts are consistently a hit. As early spring arrives, bringing with it the season’s first truly fragrant and sweet strawberries, there’s no better way to celebrate than with this decadent Strawberry Meringue Cake. While raspberries and blueberries might not yet be at their peak, these delightful strawberries are ripe for the picking and perfect for this show-stopping dessert. It’s an irresistible indulgence that perfectly ushers in the vibrant flavors of spring.
- A Visual Masterpiece: This fresh strawberry cake is an absolute showstopper! The vibrant contrast between the rich red strawberries, the pristine white meringue layers, and the creamy whipped mascarpone creates a visual feast that will captivate everyone at your table. It’s guaranteed to elicit gasps of delight and admiration as you present it.
- Unforgettable Taste and Texture: Beyond its beauty, this dessert offers an extraordinary culinary experience. The textures and flavors, though simple, are utterly irresistible. Imagine the delightful crunch of the crisp meringue, followed by the sweet, luscious smoothness of the whipped mascarpone cream, all perfectly balanced by the juicy, fragrant burst of fresh strawberries. Each bite is a symphony for your taste buds, leaving a lasting impression.
- Convenience of Preparation: This elegant dessert can be prepared in convenient stages, making it ideal for entertaining or busy schedules. The crisp meringue shells can be baked a day or two in advance and stored in a cool, dry place. This allows you to focus on assembling the cake closer to serving time, ensuring everything is fresh and perfect without added stress. Simply layer the creamy filling and fresh berries on the day of your event, and you’re ready to impress!
Rave Reviews from Our Readers:
Via Pinterest: “Oh, wow! This is AMAZING! I had a little difficulty cutting it into servings… everyone sort of got a ‘pile’ of dessert, lol! Afterward, I read a tip that said meringue should be cut with a warm, wet knife. Either way, this recipe was easy to make, it’s delicious, and I’m so glad you shared it. Thank you!!”
Essential Ingredient Notes for Your Meringue Cake:
Achieving meringue perfection starts with understanding your ingredients. Here are some crucial tips on what to look for and how to handle them to ensure the best possible outcome for your Strawberry Meringue Cake:
- Egg Whites: For optimal separation and to minimize the risk of yolks breaking into the whites, separate your eggs while they are cold. However, it is absolutely essential to let the egg whites come to room temperature before whipping. This allows them to incorporate more air, resulting in a higher volume and more stable meringue. Always separate eggs into a separate small bowl first, then transfer the whites to your main mixing bowl to prevent any yolk contamination from ruining the entire batch.
- Cream of Tartar: This acidic ingredient is a meringue maker’s best friend. It acts as a stabilizer, helping the egg whites whip up faster and hold their volume without deflating. If you find yourself without cream of tartar, an equal amount of fresh lemon juice can be used as a convenient substitute.
- Mascarpone Cheese: This Italian cream cheese is key to the lusciousness and stability of our whipped cream filling. Mascarpone adds a rich, velvety texture and a subtle tang that perfectly complements the sweetness of the meringue and strawberries, elevating the overall decadence of the cake. Ensure it’s cold when you begin to whip it.
- Vanilla Extract: A classic flavoring that enhances the sweetness and aroma of the mascarpone whipped cream. Use a good quality pure vanilla extract for the best flavor profile.
- Whipping Cream: Always choose “heavy whipping cream” or “heavy cream” for this recipe. These varieties have a fat content of at least 36%, which is necessary for achieving stiff peaks and a stable, fluffy cream that won’t weep. Ensure your cream is thoroughly chilled before whipping.
- Fresh Strawberries: The star of the show! For the most delicious results, seek out strawberries that are deeply fragrant, uniformly shiny red, and free from blemishes or green areas around the stem. Ripe strawberries offer the sweetest, juiciest flavor, providing the perfect counterpoint to the crisp meringue and creamy filling.
How to Assemble Your Stunning Strawberry Meringue Cake:
Crafting this exquisite strawberry dessert is a delightful process, culminating in a magnificent cake that everyone will adore. Four delicate layers of crisp meringue are lovingly filled with a sublime, perfectly sweetened mascarpone whipped cream and an abundance of fresh, juicy sliced berries. Trust us, this dessert is even more incredible than it sounds – prepare for sparkling clean plates!
- Begin by preparing your meringue shells. To ensure uniformity and perfect circles, draw a template on parchment paper. Aim for four evenly sized discs. Once baked to a beautiful crisp, allow them to cool completely within the oven to prevent cracking and maintain their structure.
- While the meringue shells are cooling, prepare the rich mascarpone whipped cream filling. This creamy concoction is what binds all the delightful layers together.
- Once cooled, carefully place your first meringue shell onto your chosen serving dish. Generously spread one-quarter of the mascarpone cream mixture over its surface, then arrange one-quarter of your vibrant, sliced strawberries on top.
- Repeat this layering process three more times, building a majestic tower of meringue, cream, and berries. For a truly elegant finish, crown your cake with a few halved strawberries, perhaps still adorned with their green leaves, for a touch of natural beauty.
- After a few slices have been served, keep a gentle eye on your masterpiece. Meringue cakes can sometimes be a bit wobbly, but rest assured, they are designed to hold their own. This Fresh Strawberry Meringue Cake recipe is perfect for those moments when you discover gorgeous, ripe strawberries at the market, begging to be transformed into something spectacular. As evidenced by earlier photos (like one circa 2014), this cake can indeed be beautifully sliced and enjoyed!
Expert Tips for Meringue Mastery:
Mastering the art of meringue opens up a wonderful world of dessert possibilities. With a few key tips, you can achieve perfect, crisp meringues every time, forming the ideal foundation for your Strawberry Meringue Cake:
- The fundamental ingredients for meringue are beautifully simple: egg whites, sugar, and an acid like lemon juice or cream of tartar. The acid is crucial, as it provides stability, helping the egg whites whip up into firm, glossy peaks that hold their shape. Optional flavorings, such as vanilla, can be added depending on your specific recipe and desired taste profile.
- It is vital to note that egg whites whip best when they are at room temperature. This allows the proteins to relax and incorporate air more efficiently, resulting in greater volume and a more stable foam. However, the most critical takeaway for successful meringues is ensuring your mixing bowl and beaters are absolutely free from any trace of grease, oil, or egg yolk. Even a tiny speck can prevent the egg whites from whipping properly, leading to a flat or unstable meringue.
- If you’re new to making meringue or want to refine your technique, consider exploring a dedicated recipe like this Simple Meringue Cookie recipe. It offers detailed guidance and troubleshooting tips to help you achieve meringue perfection with confidence.
- Don’t let those leftover egg yolks go to waste! They are a fantastic base for many other delicious recipes. Use them to create rich and creamy puddings, luscious custards, or decadent crème brûlée. Maximizing your ingredients is part of being a smart and resourceful baker!
Frequently Asked Questions About Strawberry Meringue Cake:
Cutting a meringue cake can sometimes be a delicate operation! We highly recommend using a sharp serrated knife and employing a gentle sawing motion rather than pressing down. This helps to cleanly slice through the crisp meringue layers without crushing them. As the meringue layers soften slightly from the cream (what Nigella Lawson affectionately calls “squidgy”), you might find that achieving perfectly pristine slices becomes less important than simply getting this delicious dessert onto a plate! For an even cleaner cut, try heating your knife blade under hot water before each slice. Don’t dry the blade; the moisture helps prevent sticking. Reheat as needed for smooth, effortless serving.
Due to the delicate mascarpone whipped cream filling, this dessert should not be left at room temperature for more than two hours. For optimal freshness and texture, it is best enjoyed on the day it is made. However, any leftovers can be stored in the refrigerator, covered tightly with plastic wrap, for one to two days. While the meringue may soften slightly in the refrigerator, the cake remains absolutely swoon-worthy the next day!
Absolutely! The meringue shells are ideal for make-ahead preparation. They can be baked and stored in a cool, dry place – the oven, once turned off and completely cooled, is an excellent spot. Just remember to place a visible note or post-it on the oven door to prevent accidentally turning it on the next day! The strawberry and cream filling can also be prepared earlier on the day you plan to serve, allowing you to assemble the entire cake a couple of hours before your guests arrive, making entertaining much more relaxed.
While fresh strawberries are highly recommended for their vibrant flavor and firm texture, you can use frozen strawberries in a pinch. If using frozen, make sure to thaw them completely and drain any excess liquid thoroughly. Pat them dry with paper towels. Be aware that thawed frozen strawberries might be softer and release more liquid, which could potentially affect the meringue layers if not properly drained. For the best results in terms of both taste and presentation, fresh, seasonal strawberries are always the superior choice for this elegant cake.
Chewy or soft meringue often indicates that it hasn’t been baked long enough or dried out sufficiently. Meringue should be baked at a low temperature for an extended period, then ideally left to cool slowly in the switched-off oven. This slow drying process is crucial for achieving that characteristic crisp, melt-in-your-mouth texture. Humidity can also play a role; high moisture in the air can make meringues soft. Ensure your oven door is completely closed during the cooling period to trap the heat and promote drying. If your meringue still feels soft, you can try returning it to a very low oven (around 200°F / 95°C) for another 30-60 minutes, then let it cool completely again. Always store baked meringues in an airtight container in a cool, dry place, away from humidity.
You May Also Love These Meringue and Strawberry Treats:
- Meringue Pumpkins from 365 Days of Baking and More
- Chocolate Chip Meringues
- Layered Chocolate Meringue Cake
- Strawberry Souffles
- Explore all my Best Dessert Recipes
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Strawberry Meringue Cake Recipe
40 minutes
1 hour
1 hour 40 minutes
12 servings
Layers of delicate meringue filled with fresh strawberries and rich mascarpone whipped cream for an unforgettable dessert!
Ingredients
- 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 heavy whipping cream
- 4 ½ cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake
Instructions
- Preheat oven to 250°F (120°C).
- Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn the parchment over so the drawing is underneath and use masking tape to adhere it to the sheets.
- In a large bowl, 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, one tablespoon at a time, beating at medium-high speed until stiff, glossy peaks form. This typically takes about 4 minutes.
- Divide the egg white mixture into four equal portions. Place one-quarter of the egg white mixture onto each of the drawn circles on the parchment paper (about 1½ cups mixture per circle), spreading gently to cover each circle completely.
- Bake at 250°F (120°C) for 1 hour, rotating the baking sheets after 30 minutes to ensure even baking. Turn the oven off and leave the meringues inside the closed oven with the light on for 2 to 2½ hours, or until the surface is dry and no longer sticky.
- To assemble the cake, beat together mascarpone cheese and vanilla extract in a large bowl just until blended and smooth.
- In a separate bowl, beat the heavy whipping cream on low speed until it becomes foamy. Increase the speed to medium-high and gradually add the remaining ½ cup of sugar, beating until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
- Carefully remove one meringue layer from the parchment paper; place it on your desired serving plate. Spread a quarter of the mascarpone mixture (about 2 cups) evenly over the meringue, then top with a third of the sliced strawberries (approximately 1½ cups).
- Repeat these layers two more times. Finally, top with the last meringue layer, the remaining mascarpone mixture, and artfully arrange the halved strawberries on top for garnish. Serve immediately, or chill for up to 2 hours before serving. Cut with a serrated knife for the cleanest slices.
Notes
Recipe adapted from Southern Living.
Remember, if your egg whites are contaminated with any grease from the beaters or bowl, or even a tiny bit of egg yolk, they will not whip properly and your meringue will fail.
I find an 8-inch cake pan makes a perfect template for drawing the circles on the parchment paper, ensuring consistent meringue sizes.
Helpful Tools (As an Amazon Associate and member of other affiliate programs, I may earn from qualifying purchases):
- Non-Stick Baking Parchment Sheets
- KitchenAid Hand Mixer
- Half Baking Sheets
Nutrition Information:
Yield:
12 servings
Serving Size:
1 slice
Amount Per Serving:
Calories: 562
Total Fat: 40g
Saturated Fat: 24g
Trans Fat: 1g
Unsaturated Fat: 12g
Cholesterol: 123mg
Sodium: 250mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 42g
Protein: 6g
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