Strawberry meringue cake

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For the meringue disks:

  • 6 egg whites
  • 3 cups sugar
  • 1 ½ cup water
  • 2 tbsp vinegar

For the filling:

  • 3 meringue disks
  • 3 lb strawberries, fresh or frozen
  • 1 liter (34 fl oz) cream, previously cooled in the fridge for at least 1 hour
  • 1 cup powdered sugar
  • Raspberries for decoration (optional)


For the meringue disks:
Prepare a syrup with the sugar and water in a small pot.

A soft ball stage must be achieved and we can check this by dropping some syrup into a glass of cold water; if a ball of syrup forms, it is done.

Using an electric mixer, mix the whites until almost firm, along with the vinegar to stabilize the mixture, and pour the syrup slowly and little by little.

Mix until the meringue and the bowl are cold. It should be shiny and firm.

In a baking sheet, draw a circle with the diameter we want the cake to have, and fill in the circle using the pastry bag. You have to make 3 meringue disks.

With the remaining meringue, make meringue kisses, which will be used to decorate the cake afterwards.

The oven must be preheated to 210°F, then put the disks in for 1 hour.

For the filling:
Whip the cream and add the cup of powdered sugar little by little until de cream is firm.

To assemble the cake, first place a meringue disk, add about 4 spoonfuls of cream, then add the halved strawberries, and add some more cream on top of the strawberries.

Cover with another disk of meringue, and repeat the steps.

On top of the last disk, decorate with cream, strawberries, and berries to taste.

Cover the sides of the cake with chopped meringue kisses.