Food and Recipes Desserts Cakes Fresh Strawberry Meringue Cake 4.5 (6) 6 Reviews This layered meringue cake is best in spring, when strawberries are juicy and plump. But blackberries, blueberries, even peaches would be great. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on June 23, 2023 Rate PRINT Share Close Photo: Will Dickey; Food Stylist: Ruth Blackburn Active Time: 1 hr Total Time: 4 hrs 20 mins Servings: 10 to 12 Fresh Strawberry Meringue Cake is a harbinger of summer. Light, pillowy clouds of whipped cream give a nod to the sunny skies ahead, while sweet-tart berries say, "Spring is here!" All of the above are sandwiched between layers of crunchy, just-sweet enough meringue for one showstopping meringue cake recipe that will have everyone begging for your secrets. (They will likely be asking which bakery you bought it from first, though—this strawberry meringue cake is just that stunning!) We're not too shy to share our complete guide for how to make strawberry meringue cake. Read on for the dish. Ingredients for Strawberry Meringue Cake Some simple baking staples team up to make a big impact in this strawberry meringue cake recipe. Here's what you'll need: Chopped pecans: Once toasted and pulsed in a food processor, these lend just enough heft—plus a hint of nutty flavor—to the meringue layers. Cornstarch: Along with the pecan powder, this helps add structure to the meringue. Salt: We promise this dessert doesn't taste salty! Just a pinch will help accentuate the sweetness of this strawberry meringue cake. Sugar: You'll use cane sugar in three places for this strawberry meringue cake recipe: a half cup in the pecan mixture that joins the meringue prior to baking, one cup in the meringue itself, and a half cup in the whipped cream. Room temperature egg whites: Separate the yolks from the whites while the eggs are still refrigerator temp to decrease the chances of any yolk slipping into the whites. Then allow the whites to come to room temp before whipping for quickest, easiest whipping. (Psst… here's what to do with the extra egg yolks.) Cream of tartar: This acidic spice cabinet star assists in stabilizing the meringue. If you happen to find your cream of tartar MIA, 1/2 teaspoon baking powder should work as a substitute. Mascarpone cheese: Delightfully rich in flavor, this ricotta-like cheese helps thicken the whipped cream so it can hold its own between the layers of meringue and berries. Whipped ricotta or food-processed cottage cheese can work in a pinch if you can't find or don't love mascarpone. Vanilla extract: Just a splash is enough to add depth and flavor to the whipped cream. Whipping cream: Steer clear of half-and-half, milk, or other lower-fat swaps. Heavy whipping cream will whip up beautifully, and is what we recommend for this strawberry meringue cake recipe. Sliced fresh strawberries and halved fresh strawberries: Seek out blemish-free berries that are near peak ripeness (in other words, not too pale or green). If blackberries, raspberries, or blueberries look better at your market, feel free to swap in one or a mix of those instead. You could also use diced fresh peach slices for a peaches and cream rendition. How To Make Strawberry Meringue Layer Cake Yes, we know this berry dessert recipe is a bit of a time investment. But the showy, centerpiece-worthy results of the strawberry meringue cake recipe are more than worth it, if you ask us! To make it… Step 1: Toast the pecans. Preheat your oven to 350°F. Toast the pecans for about 10 to 12 minutes, or until lightly toasted and fragrant. Let them cool, and turn down the oven temperature to 250°F.Step 2: Prepare the pan. Draw four 8-inch circles on parchment.Step 3: Make pecan mixture. In a food processor, blitz up the cornstarch, salt, toasted pecans, and 1/2 cup of sugar for about 40 seconds, or until the pecans are finely ground (but not turned into nut butter).Step 4: Make meringue. Beat the egg whites and cream of tartar until the whites are foamy. Gradually add 1 cup of sugar until glossy, stiff peaks form and all of the sugar dissolves.Step 5: Combine pecan mixture and meringue. Fold half of the ground pecan mixture into this egg white mixture. Repeat this step once more with the rest of the pecan mix.Step 6: Make cake rounds. Gently transfer the meringue to inside the four circles you drew on the parchment paper. Spread each pile of meringue to cover each circle fully.Step 7: Bake the meringue layers. Bake the meringue layers in the 250°F oven for 1 hour, turning the sheets after 30 minutes to allow for even baking. After 60 minutes, flip the oven off but don't remove the baking sheets quite yet. Let the meringues hang out in the closed oven with the oven light on for 2 to 2 1/2 hours; by this time, the surface should look dry and the meringues should lift easily off the parchment paper without sticking to your fingers.Step 8: Make whipped mascarpone mixture. Chill a stand mixer bowl and whisk in the freezer. Mix the mascarpone cheese and vanilla just until blended. Use the chilled bowl and whisk to whip cream at a low speed until the cream is foamy. Crank up the speed to medium-high, gradually adding sugar. Use a spatula to gently fold this fresh whipped cream into the vanilla-laced mascarpone.Step 9: Stack cake. Gingerly remove one of the strawberry meringue layers from the parchment paper, and transfer it to a serving plate or cake stand. Spread one-fourth of the mascarpone mix (about 2 cups) over this first layer. Top with sliced strawberries. Repeat these layers three more times—and on the final layer, use halved instead of sliced berries. Step 10: Serve. Serve immediately, or for easier slicing, allow the strawberry meringue cake to chill for 2 hours. When you are ready to cut, opt for a sharp, thin-bladed knife. How To Serve Strawberry Meringue Cake We prefer to share this Fresh Strawberry Meringue Cake chilled. It's beautiful and elegant as-is, but you have our full permission to up the ante with one or several of these optional garnishes: Fresh blueberries Fresh blackberries Fresh raspberries Fresh mint Edible flowers A drizzle of chocolate sauce or syrup How To Store Strawberry Meringue Cake This strawberry meringue cake recipe is best enjoyed—and most beautiful—the day it's made. After that, the berries can begin to "weep" a bit, the meringue will soften and the cream might begin to slide around. If you'd like to get a headstart on prep, bake the meringue layers the day before, and store them in an airtight container in a cool, dry place until you're ready to assemble. You can also slice the berries and mix up the cream filling a few hours early if you like. About 2 hours before party time, stack it all together, allow the cake to chill, then carefully slice and serve. We do not recommend freezing Fresh Strawberry Meringue Cake. The Best Meringue Recipes To Dazzle Every Dinner Party Community Cooking Tips Taking this to share at a gathering outside of your home? "I prepped the meringue layers, cream filling, and sliced strawberries in advance, then transported and assembled on-site in about 5 minutes," says Dec408. For the cleanest slices, DonnaBetteridge recommends a "really SHARP, THIN knife" to pass through the delicate layers of this strawberry meringue layer cake. Editorial contributions by Karla Walsh. Ingredients 1 cup chopped pecans 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups sugar, divided 7 egg whites, at room temperature 1/2 teaspoon cream of tartar 2 (8-oz.) containers mascarpone cheese 2 teaspoons vanilla extract 3 cups whipping cream 4 1/2 cups sliced fresh strawberries Halved fresh strawberries Materials Needed Parchment paper Masking tape Directions Toast the pecans: Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°F. Will Dickey Prepare the baking sheet: Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape. Will Dickey; Food Stylist: Ruth Blackburn Make pecan mixture: Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground. Will Dickey; Food Stylist: Ruth Blackburn Make the meringue: Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Will Dickey; Food Stylist: Ruth Blackburn Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture. Will Dickey; Food Stylist: Ruth Blackburn Form the meringue discs: Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely. Will Dickey; Food Stylist: Ruth Blackburn Bake the meringue layers: Bake at 250°F for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers. Will Dickey; Food Stylist: Ruth Blackburn Make mascarpone filling: Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended. Make whipped cream: Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture. Assemble cake: Carefully remove 1 meringue from parchment paper; place on a serving plate. Will Dickey; Food Stylist: Ruth Blackburn Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Will Dickey; Food Stylist: Ruth Blackburn Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife. Frequently Asked Questions How do foamy egg whites compare to soft peaks and stiff peaks? They're very similar, but different in key ways. There's a reason why baking recipes call these out specifically. Here, we're looking for foamy whites first when whipped with just the cream of tartar, before adding the sugar. Then, you're looking for stiff peaks.Foamy: Whip room temperature egg whites in a clean bowl until big bubbles appear. This should look similar to a sudsy bath, and the egg whites won't really hold their shape.Soft peaks: Watch for a slight sheen and fine bubbles. The whipped peaks will slide around the bowl a bit still, and if you dry to lift your beater or whisk, the peak will droop over.Stiff peaks: Lift the beater or whisk out of the egg whites and you should see a defined tip on the peak. It might still fall over a bit, but should stay fairly pointy. Help, I overwhipped my cream! How can I salvage cream that's turned to butter? Whipped that cream straight into butter? No sweat! Just whisk in a little more heavy whipping cream and the mixture should smooth and whip back to pillowy perfection. Rate It Print Additional reporting by Karla Walsh