This strawberry meringue cake features layers of sweet cream and fresh strawberries sandwiched between thin rounds of homemade meringue. Serve this dessert in the springtime when strawberries are at their peak.
I have made this 3 or 4 times now. My new sister in law is a highly accomplished chef and she loved it so much she asked for the recipe. I always split the recipe into 2 larger meringues circles and just cook/dry them a bit longer. Much easier to slice.Its also my go to because my mother in law has a gluten allergy (even before it was popular, lol).
I suppose I am alone in my opinion. My son loves strawberries, and isn't a huge cake and frosting fan, so I thought I would make this for his birthday cake. Fortunately, I made a practice cake first. This cake takes a lot of time and effort and no one in my family liked it...even my son who will eat a pound of strawberries in one sitting. I highly suggest making a practice cake before serving for company or making for a special occasion.
I've made this twice now and it was such a hit both times that I've been asked for the recipe. The only thing I did differently was to turn off the oven and let the meringues rest overnight before removing from the parchment the next morning. I prepped the meringue layers, cream filling, and sliced strawberries in advance, then transported, and assembled on site in about 5 minutes. I agree that the texture, and thus ease of cutting, changes depending upon how long the cake is assembled before cutting. Regardless, folks were scraping the plate to get the last delicious morsels! Can't wait to try this with other fruits, too, as another review recommended.
is the oven temp in celcius or farenheit??
My family and company loved this. We did have a hard time slicing it. But it was so good, no one cared. My hat off to whom ever made the recipe. Bettty
Absolutly delicious! One of the best desserts I've had in a long time. I made a half recipe (with 4 egg whites - 2 layers) but followed the recipe exactly other than that! The only change I would make in the future would be to cut back on the amount of whipped cream a little and crush a portion of the strawberries to make it a little more juicy!
Does anyone know if this is suitable for Passover? I'm not 100% sure of the starch and cream of tartar. Looks like a winner and obviously the other reviewers think so! Thanks, Jackie
This was a spectacular cake to present at a party. It was easily assembled at the party, One must have a really SHARP, THIN knife, such as one used in shaving meat thinly. All loved the fact that we could not keep leftovers. No problem. Other fruits to use with or instead of strawberries - blueberries, kiwi, peaches, nectarines or a combo of them as I did. They loved the surprise flavors from the various fruits.
Made this for my mom's birthday----- a hit!!! will definitely make again
I have made this two times. Deleted one cup whipping cream..liked it much better. Could not taste the mascarpone with the extra cream. Sliced very nicely!. Gorgeous dessert!
Mmmm I remember making this in Home Ec in high school. Except we used a sort of chocolate mousse for the filling. It looked like a hot mess, but it was sooo good : )
Being new to what I consider a more difficult recipe, I would have preferred to know whether or not the pecans, while being processed, were SUPPOSED to turn to pecan butter or not. Mine did and didn't seem to matter because the meringue turned out fine. I recommend using heavy whipping cream because my cheese/whipped cream layer was too thin. Otherwise a very impressive and yummy cake.
I tried this recipe this weekend for Easter dinner. It didn't travel very well from my house to my mother-in-law's house, but after one bite, you don't care what it looks like because it is so delicious. Would be a perfect dish for just moving to the dining room table. I thought it would be difficult to cut because of the meringue layers, but if you let it sit for a little bit after putting it together, the whipped filling softens the meringue and it cuts just like a cake.
My family loved it. I would make this again but would substitute almonds for the pecans. One note I would make: I whipped the mascarpone and vanilla then added the sugar, whipped it in, then added the whipping cream in small additions, thus using one bowl, but still having the same end result.
Yummy I love Strawberry cake.
