The classic strawberry meringue cake: a dream of sweetness.
Freshness and crunchiness in a dessert perfect for summer
The classic strawberry meringue cake is a timeless dessert that delights the palate with its combination of flavors and textures: the sweetness of the meringue harmonizes perfectly with the acidity of fresh strawberries, creating an irresistible contrast. The crisp exterior of the meringue contrasts with the softness of the cream and strawberries, making this dessert a unique sensory experience.
Simple to prepare and versatile for any occasion
Making the strawberry meringue is easier than you might think: you only need a few common ingredients and a bit of patience to achieve a show-stopping, delicious dessert. The meringue can be prepared in advance and stored in an airtight container, while the strawberries can be replaced with other seasonal fruits, such as peaches, apricots, or berries.
A delightful dessert, a timeless classic. Composed of 2 meringue discs made from egg whites and sugar, filled with whipped cream and fruit—in this case strawberries—and small meringues. There are countless variations with chocolate, lemon, coffee, always excellent. The one I present here is the basic version to start from, easier to make than it looks; as always, the meringue must be perfect.
Here are other recipes with meringue:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 397.79 (Kcal)
- Carbohydrates 40.95 (g) of which sugars 38.44 (g)
- Proteins 3.21 (g)
- Fat 25.47 (g) of which saturated 0.01 (g)of which unsaturated 0.13 (g)
- Fibers 1.36 (g)
- Sodium 25.04 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 2 egg whites
- 3 oz (about 1/3 cup) granulated sugar
- 3 oz (about 2/3 cup) powdered sugar
- 1 2/3 cups (about 13.5 fl oz) heavy cream (whipping cream)
- 4 tablespoons powdered sugar
- 14 oz (about 2 2/3 cups sliced) strawberries
- 1 tablespoon lemon juice
Tools
- Piping bag Wenburg Premium Pastry Bag – 7 Large Tips – 14 in (35 cm) Cotton Piping Bag – Professional Stainless Steel Nozzles for Decorating Cakes, Cupcakes and Cookies – With Gift Box
- Parchment paper Three easy, foolproof recipes to reuse your egg whites:
- Hand mixer Moulinex HM450 PrepMix, Electric Hand Mixer, 450 W, 5 Speeds and Turbo Button, 2 Stainless Steel Beaters, 2 Dough Hooks, Comfortable Use, White and Gray
- Baking pan Zenker 6537, Extendable pizza/cookie pan, Non-stick coating, Dimensions 14.5/20.5 x 13 x 0.6 in, Black
First, prepare the meringue. When the meringue is ready, put it into a piping bag fitted with a wide tip about 3/8 in (1 cm).
On a sheet of parchment paper, draw 2 circles of about 7 in (18 cm) with a pencil—use a plate as a guide. Place the parchment, pencil-side down, on a baking sheet. Pipe the meringue starting from the center of the circle, spiraling outward until you reach the edge; repeat for the second circle. With the leftover meringue, make many small meringues.
Bake in a conventional oven at 212°F (100°C) for about 1 hour, then lower the temperature to 194°F (90°C) and continue baking for another ~40 minutes.
Once the discs and the small meringues are cool, assemble the cake. Whip the cold cream with 4 tablespoons of powdered sugar to stiff peaks. Transfer the whipped cream to a piping bag fitted with a tip about 3/8 in (1 cm), and pipe rosettes starting from the outer edge, filling the entire meringue disc. Add the strawberry compote and some fresh strawberry pieces, place the second disc on top, decorate with another layer of cream as before, add the remaining strawberry pieces, finish with the small meringues. And here is the strawberry meringue cake. Slice with a sharp, pointed knife to avoid breaking the cake.
Storage for the classic strawberry meringue cake
The cake keeps in the fridge for a couple of days.
