Strawberry Meringue Layer Cake
- Anthology of Crumbs
- Nov 7
- 1 min read
1
Make Ahead:
Meringue layers can be baked the night before and left in the oven to rest until morning.
2
Assembly:
Assemble close to serving for the best texture.
3
Flavours:
Swap berries with raspberries or peaches in season.
Notes
1
Preheat oven to 225°F (110°C). On three sheets of parchment, trace an 8 inch (20 cm) circle, flip the sheets so the marks face down, and set on trays.
2
In a stand mixer with whisk attachment, beat egg whites on high until soft peaks form.
3
With the mixer on low, add sugar slowly 1 tablespoon at a time, then increase to high and whip until stiff glossy peaks form, 8 to 10 minutes.
4
Add lemon juice, vanilla, and food colouring if using, and mix briefly to combine.
5
Pipe or spoon the meringue within each circle and spread evenly with an offset spatula.
6
Bake for 2 hours. Turn the oven off and cool the trays inside with the door closed for 1 hour.
7
For the filling, whip cream with sugar and vanilla to soft peaks.
8
To assemble, lift the first layer to a stand, spread one third of the cream, add one third of the strawberries, and repeat with the remaining layers. Serve soon after assembling.
Instructions
10 egg whites
3 cups (600 g) granulated sugar
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) pure vanilla
3 to 5 drops red food colouring (optional)
Meringue Layers
3 cups (750 ml) heavy cream
1/4 cup (50 g) granulated sugar
1 Tbsp (15 ml) pure vanilla
4 cups (600 g) strawberries (stems removed washed dried quartered)
Filling & Topping
Strawberry Meringue Layer Cake
Anthology of Crumbs
Three pale pink meringue rounds stack into a cloud of cream and berries, the shells crisp at the edge and tender at the centre, the fruit bright and sweet. It is the kind of dessert that turns a table into a celebration and disappears one generous slice at a time.
Servings :
10 - 12 servings
Calories:
Prep Time
30 min
Cooking Time
2 hrs
Rest Time
1 hr cooling in oven
Total Time
3 hrs 30 min
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