Strawberries and cream meringue cake

Crispy layers of meringue, thick cream and sweet fresh strawberries come together to create a cake that is the epitome of sweet summer flavours.

  • 4 hrs preparation
  • Serves 12
  • Print


Strawberries and cream meringue cake
  • wheaten cornflour, for dusting
  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 3 teaspoon wheaten cornflour, extra
  • 2 cup (500ml) thickened cream
  • 2 teaspoon vanilla extract
  • 500 gram strawberries, hulled, sliced thinly
  • 120 gram raspberries


Strawberries and cream meringue cake
  • 1
    Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with baking paper. Draw a 20cm circle on each piece of paper; invert paper onto trays. Grease the paper and dust with a little cornflour. Shake away excess.
  • 2
    Combine two of the egg whites and 1/2 cup of the sugar in a small bowl, beat on high with an electric mixer until thick and glossy. Stir in 1 teaspoon of extra cornflour.
  • 3
    Divide mixture between oven trays, spreading to full circles. Bake for about 1 hour or until firm and dry; cool in over with door a jar.
  • 4
    Repeat process two more times with remaining egg whites and sugar. You should have a total of 6 meringue rounds.
  • 5
    Beat the cream and vanilla until soft peaks form.
  • 6
    Peel away paper from meringues, sandwich with cream mixture and half the strawberries. Serve topped with remaining strawberries and raspberries.

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