Meringue Cake

By Lucy Parissi

4.75 from 4 votes

, Updated Jul 13, 2025

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This light and airy Meringue Cake with fresh strawberries and cream is perfect for summer! Crisp layers of meringue sandwiched with freshly whipped cream and luscious strawberries – truly sensational.

I recently posted a recipe for Creamy Carbonara sauce which left me with egg whites that needed to be used. What better way to not waste them than baking this glorious meringue cake?

Meringue can be tricky to make but if you use my easy foolproof meringue cake recipe you can bake this spectacular dessert any time of the year!

I made my meringue cake using two layers but you can make a taller cake if you spread the meringue into thin flat rounds or double the recipe.

Meringue Cake Ingredients

Meringue is made using only two ingredients – egg whites and sugar. I usually add a little lemon juice or cream of tartar to encourage the egg whites to whip into voluminous clouds but it is not essential. I always add vanilla extract or vanilla bean paste though, so I guess we need three ingredients for the meringue layers!

The filling is simply whipped cream sweetened with powdered sugar and flavored with vanilla.

Fresh strawberries add the finishing touch and needless to say are at their best when in season. I also puréed some of the strawberries to add a crimson drizzle. The syrup can be strained to remove the seeds and pulp if you like.

How to Make Meringue Cake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Preheat the oven to 250°F (120°C). to Combine the egg whites, sugar, vanilla and cream of tartar (if using) in the bowl of your stand mixer.
2. Bring a saucepan with water to the boil. Lower the heat to a simmer and place the bowl of your stand mixer over the saucepan (the bottom should not touch the water). Stir using a balloon whisk until the sugar dissolves – test this by rubbing some of the egg whites between your fingers.
3. Whisk the egg whites until the meringue forms stiff peaks. This can take several minutes so just keep whisking at the highest speed setting until it does.

Bake the meringue layers

1. Spoon meringue onto silicone mats and spread to create two flat rounds, approximately 6-7 inches in diameter.
2. Bake for 10 minutes then reduce oven temperature to 90°C (195°F). Bake for a further 80 minutes without opening the oven door. The meringue layers are ready when they can easily be lifted off the mats. Turn the oven off and leave the meringue inside the oven cool for a couple of hours.

Prepare the filling

1. Blitz half a cup of ripe strawberries in a food processor and add to a saucepan with equal amounts sugar and juice of a lemon. Bring to a simmer until the sauce thickens slightly. Cool before using.
2. Prepare the filling when you are ready to assemble the meringue cake. Whisk the cream, sugar and vanilla on low speed until if forms peaks. Don’t beat for too long as the cream can become grainy.

Assemble the meringue cake

1. Place your meringue round on a plate or cake stand and pipe (or spread) a generous amount of whipped cream over it. Drizzle with some of the syrup and add sliced strawberries.
2. Repeat with the second layer, piling the strawberries over the top and drizzling with more syrup. Dust with powdered sugar and serve immediately!

Tips for Meringue Cake Perfection!

• You can use fresh egg whites or liquid egg whites from a carton for this recipe. Fresh egg whites are always better, but make sure you have a recipe to use up the egg yolks (try my Spaghetti Carbonara or Easy Creme Brûlée).
• Top tip: This recipe requires a clean mixing bowl and whisk. Even a tiny speck of egg yolk or fat will prevent the egg whites from frothing up so be careful when separating the eggs. Give your mixing bowl a wipe with lemon juice to remove all traces of grease.
• Storing the meringue shell: You can store the meringue layers in an airtight container, separated by baking paper, for a few days. Do not leave at room temperature as any moisture will cause the meringue to lose its crispness.
• Storing the assembled cake: The meringue cake needs to be served immediately after it has been filled. It will keep for up to a day in the refrigerator but the meringue layers will lose their crispness.
• You can replace the strawberries with any fruit you like of course – raspberries, blackberries, blueberries or a combo! For a tropical meringue cake you could combine mango, passion fruit and kiwi… or whatever your heart desires.

Did you make my dreamy Meringue Cake recipe? I’d love to hear how it turned out! Please leave a comment and rating below — your feedback helps others discover the recipe and makes my day. ⭐️⭐️⭐️⭐️⭐️
Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok — I love seeing your bakes come to life!

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4.75 from 4 votes

Meringue Cake With Strawberries and Cream

By Lucy Parissi | Supergolden Bakes

This light and airy Meringue Cake with fresh strawberries and cream is perfect for summer! Crisp layers of meringue sandwiched with freshly whipped cream and luscious strawberries – truly sensational.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6

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Equipment

• Stand Mixer
• Vanilla bean paste
• Cake Stand
• Silicone baking mats
• Instant Read Thermometer
• Ninja Express Food Chopper

Ingredients

Meringue Layers

• ▢ ⅔ cup (170ml) egg whites , 5-6 large eggs or from a carton
• ▢ 1 ¼ cups (255g) granulated sugar or superfine / caster sugar
• ▢ 1 tsp vanilla bean paste or extract
• ▢ ¼ tsp cream of tartar or lemon juice (optional)

Whipped Cream

• ▢ 1 ½ cups (360ml) cream heavy / double, cold
• ▢ 4 tbsp powdered sugar (icing sugar)
• ▢ 1 tsp vanilla bean paste or extract

Strawberry syrup

• ▢ ½ cup (80g) fresh strawberries pureéd in food processor
• ▢ ½ cup (100g) granulated sugar
• ▢ 1 tbsp lemon juice

Filling / Topping

• ▢ 3 cups (240g) fresh strawberries sliced (more if needed)
• ▢ Powdered sugar to dust

Instructions 

Make the meringue layers

• Preheat the oven to 250F (120°C). Trace two 7 inch circle on a piece of baking paper or use silicone mats.
• Put all the ingredients in the bowl of your stand mixer and briefly mix together with a balloon whisk.
  ⅔ cup (170ml) egg whites, 1 ¼ cups (255g) granulated sugar, ¼ tsp cream of tartar
• Place the bowl over a saucepan of barely simmering water (double boiler method) ensuring the bottom of the bowl doesn’t touch the water.
• Stir constantly with your balloon whisk until the sugar dissolves and the egg whites are 175F (80°C) if checked with a thermometer. If you haven’t got a thermometer check the mixture with your fingers – the sugar should be dissolved and not feel gritty.
• Fit the bowl in your stand mixer and start whisking at high speed for 5-10 minutes until the meringue is glossy and holds firm peaks.
• Spread on the baking paper to form two rounds using the tracing as a guide.
• Bake for 10 minutes and then reduce the oven temperature to 195°F (90°C). Bake for a further 80 minutes without opening the oven door. Turn the oven off and leave the meringue layers inside the oven cool for a couple of hours.

Make the strawberry syrup

• Put all the ingredients in a saucepan and simmer for a few minutes until the sugar dissolves. Cool completely before using. If you like you can strain the syrup to remove the seeds and pulp.
  ½ cup (80g) fresh strawberries, ½ cup (100g) granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla bean paste

Make the whipped cream

• When you are ready to assemble your dessert, whisk the cream, icing sugar and vanilla paste at low speed, gradually increasing speed to medium until the cream forms soft peaks.
  1 ½ cups (360ml) cream , 4 tbsp powdered sugar, 1 tsp vanilla bean paste

Assemble the meringue cake

• Carefully transfer one meringue layer onto a platter or cake stand. Spoon or pipe half of the cream over the meringue. Drizzle with the syrup and top with sliced strawberries.
  3 cups (240g) fresh strawberries
• Repeat with the second layer, piling the strawberries over the top. Dust with icing sugar and serve immediately.
  Powdered sugar to dust

Notes

• The most important thing to remember when making meringue is that grease/fat is the enemy! Make sure your mixing bowl and whisk are spotlessly clean. Wipe them with some lemon juice or vinegar to make extra sure!
• Oven temperature is the other big factor – a pavlova is not actually BAKED but essentially dried in low oven temperature. If the oven is too hot the pavlova will turn an unsightly brown and may dry out too much. 
• Cooking long and slow allows the pavlova to become crisp on the inside and slightly marshmallowy within. Leaving the pavlova to cool in the oven after it has been turned off ensures it will remain free of cracks.

Nutrition

Calories: 472kcal | Carbohydrates: 71g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 63mg | Potassium: 253mg | Fiber: 2g | Sugar: 64g | Vitamin A: 885IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 0.5mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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