Description
Delight in this light and airy Strawberry Meringue Cake, featuring crisp meringue layers filled with luscious whipped cream and fresh berries. Perfect for a summer dessert, this elegant cake combines the sweetness of strawberries and blueberries with the subtle vanilla-infused cream, all accented by refreshing mint leaves.
Ingredients
Scale
Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon cornstarch
Whipped Cream Filling
- 2 cups heavy whipping cream (cold)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Fruit and Garnish
- 3-4 cups fresh strawberries (sliced)
- ½ cup fresh blueberries
- Fresh mint leaves
Instructions
- Prepare the Meringue Layers: Preheat your oven to 225°F (107°C). In a large bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form. Gently fold in the cornstarch. On parchment-lined baking sheets, spread the meringue into even circles about 8 inches in diameter. Bake for approximately 1 hour and 30 minutes, or until the meringues are crisp and dry. Turn off the oven and leave the meringues inside for an additional 30 minutes to fully dry. Remove and cool completely.
- Make the Whipped Cream: In a chilled mixing bowl, beat the cold heavy whipping cream with the ¼ cup sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid turning it into butter.
- Assemble the Cake: Place one meringue layer on a serving plate. Spread a generous layer of whipped cream over it, then arrange a layer of sliced strawberries and sprinkle some blueberries on top. Add a few fresh mint leaves for flavor and decoration. Repeat the layering with the remaining meringue layers, whipped cream, and berries. Garnish the top with additional fresh strawberries, blueberries, and mint leaves. Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the egg whites are at room temperature for better volume in meringue.
- Use clean, dry bowls and beaters when whipping egg whites to ensure stiffness.
- Allow the meringue to cool completely and dry properly to achieve crisp texture.
- Assemble the cake just before serving to prevent the meringue from becoming soggy.
- You can substitute or add other berries like raspberries or blackberries for variation.